Pickled Beets With Recipe
This is how we ate beets when I was growing up, and it is still my favorite way to eat them. These pack a flavor punch that is a far cry from those insipid pickled beets often found at salad bars.
We always served them as a relish side, like chow-chow or pickles. They are the perfect complement to many southern foods, such as black-eyed peas or greens. If you like the combination of sweet and sour, you will love these beets.
Recipe
This is more of a formula than a recipe. This works equally well with either boiled fresh beets or drained canned beets.
Equal parts:
Apple cider vinegar
Sugar
Water
I normally use 1/2 cup of each, but adjust it to the amount of beets you have. You want the liquid to completely cover the beets.
1. Add drained beets, vinegar, sugar, and water to a sauce pan. Bring to a boil long enough to dissolve to sugar (stir a few times as necessary).
2. Turn off heat, cover, and let stand until beets are at room temperature.
3. Transfer to an air tight container and store in the refrigerator.
The flavor of the beets will intensify after a few days. You can eat them right away, but I always try to wait a few days. I imagine these would keep a while in the fridge, but I have never had them around long enough to find out.
Boiling Fresh Beets
1. Trim the stalk down to 1 to 1/2 inch above the beet. Do not trim the root. Wash the beets well. Scrub the skin (a paper towel works well) to remove any grit.
2. Place the beets in a pan and cover with boiling water.
3. There are a couple of ways you can cook the beets: a.) Bring the beets to a boil, cover, lower the heat, and simmer for 30-45 minutes; b.) Bring the beets to a boil and boil uncovered for 20-30 minutes. I prefer that latter method.
4. Cook beets until they offer no resistance when pierced with a knife.
5. Remove the beets and allow to cool slightly before peeling. You can use the water from boiling the beets in bread.
6. Peel the beets. I rub the beets with a paper towel to gently remove the skin. Remove the stalk, root ends, and any remaining skin with a knife.
7. Slice or chop the beets and proceed with the above recipe.
**Be careful not to get any beet juice on your clothing or towels because it will leave a stain.
Pickled Beets With Recipe
This is how we ate beets when I was growing up, and it is still my favorite way to eat them. These pack a flavor punch that is a far cry from those insipid pickled beets often found at salad bars.
We always served them as a relish side, like chow-chow or pickles. They are the perfect complement to many southern foods, such as black-eyed peas or greens. If you like the combination of sweet and sour, you will love these beets.
Recipe
This is more of a formula than a recipe. This works equally well with either boiled fresh beets or drained canned beets.
Equal parts:
Apple cider vinegar
Sugar
Water
I normally use 1/2 cup of each, but adjust it to the amount of beets you have. You want the liquid to completely cover the beets.
1. Add drained beets, vinegar, sugar, and water to a sauce pan. Bring to a boil long enough to dissolve to sugar (stir a few times as necessary).
2. Turn off heat, cover, and let stand until beets are at room temperature.
3. Transfer to an air tight container and store in the refrigerator.
The flavor of the beets will intensify after a few days. You can eat them right away, but I always try to wait a few days. I imagine these would keep a while in the fridge, but I have never had them around long enough to find out.
Boiling Fresh Beets
1. Trim the stalk down to 1 to 1/2 inch above the beet. Do not trim the root. Wash the beets well. Scrub the skin (a paper towel works well) to remove any grit.
2. Place the beets in a pan and cover with boiling water.
3. There are a couple of ways you can cook the beets: a.) Bring the beets to a boil, cover, lower the heat, and simmer for 30-45 minutes; b.) Bring the beets to a boil and boil uncovered for 20-30 minutes. I prefer that latter method.
4. Cook beets until they offer no resistance when pierced with a knife.
5. Remove the beets and allow to cool slightly before peeling. You can use the water from boiling the beets in bread.
6. Peel the beets. I rub the beets with a paper towel to gently remove the skin. Remove the stalk, root ends, and any remaining skin with a knife.
7. Slice or chop the beets and proceed with the above recipe.
**Be careful not to get any beet juice on your clothing or towels because it will leave a stain.