Tuesday, December 14, 2010
Beet Week Continues: Vinegar Pickled Beets
I think that is an oak leaf in the background. This time of year, our sunroom gets treated like a large walk in fridge with chairs. The rest of the year, the sunroom gets treated like a lovely bit of outside with shade and screens. Even C approves of this sort of outside. That is how leaves end up on our tables.
Boil a bunch of beets- using the instructions in the last post. (Here a "bunch" is about a pound of beets.) Peel and slice the beets and place in a bowl. Warm 1/2 cup apple cider or wine vinegar in a small pan. Add 1/2 cup water, 1 tbsp sugar, 2 tsp salt, and any spices you might feel are necessary. I think less is more in this case- but I am not always right. Stir.
Pour the vinegar mixture over the beets. Let sit for at least an hour- and up to a week. Or, if you have a room that doubles as cold storage for food, throw them out when they start to get fuzzy. One pound of pickled beets is a lot of beets, after all. You'd better hope for secret beet lovers.