Beets Get Pickled

by Sue Doeden
Print Email

pickledbeets_003.jpgDo you remember how a peanut butter sandwich always tasted better when your mom made it? Just a couple of slices of bread sandwiching peanut butter. I’d make my own sandwich and it just never tasted as good as the one mom made for me.

Well, that’s what happened with the beets I pickled yesterday. They taste fine, but just not the same as the beets my mom or my mother-in-law used to make. Since I didn’t have a recipe from my mother-in-law, I looked in my mom’s recipe file and found the one she must have used. Although she cheated just a bit and used beets in a can from the grocery store, I used the recipe for the brine she made.

The beets I cooked, peeled and heated in a brine were fresh from the farmers’ market. Just as I remembered from the time my mother-in-law showed me how to make pickled beets, my hands were stained a pretty shade of red by the time I was finished peeling the beets.

The rest was so easy. Boiling the brine for a few minutes, adding the beets and heating them in the brine and then, after they cooled, I put them in the refrigerator. These beets will not be preserved in sealed jars. They will stay refrigerated. This way, it will be very convenient for me to sneak in for a snack now and then. I’ll also serve them as a side salad, top green salads with them and make appetizers by spreading some seasoned cottage cheese on rye bread chunks and topping each one with a pickled beet.

Mom’s Pickled Beets

4 pounds fresh beets
3 cups thinly sliced onions
2 cups vinegar (I used cider vinegar)
2 cups sugar
2 cups water
1 teaspoon whole allspice
1 teaspoon whole cloves
1 1/2 teaspoons fennel seeds
1 tablespoon mustard seeds

Trim tops from beets, leaving about 2 inches of the stems attached. Cover the whole beets with water in a large pot. Boil until they are tender when a fork is poked into them. Drain the beets. Peel and remove the stems. Cut into chunks — a size that fits into the mouth without cutting it first. Set aside.

Combine the remaining ingredients in a large pot. Bring to a boil. Decrease heat and simmer for 5 minutes. Add the prepared beets and heat through. Chill the beets in the juice. These will keep in a tightly covered glass bowl or jar for several weeks in the refrigerator.

 

Sue Doeden is a popular cooking instructor, food writer and integrative nutrition health coach. She is the host of Good Food, Good Life 365 on Lakeland Public Television. Her own hives full of hardworking bees and her love of honey led to the creation of her recently published cookbook, Homemade with Honey.

Add comment


Security code
Refresh

Restaurant News

Saint Martha: A Wine Mecca
Los Angeles
by Maylynn Jakubowski

saintmarthaextIt has been a long time since I have been to a restaurant that actually inspired me to write about it. In the period of time from my last write up, I have been fortunate enough to go to a couple...

Read more...
Balaboosta
New York
by Michael Tucker

balaboosta-300x199I had one of the top ten dishes of the year today in the middle of what could have been a dreary day. It was raining and I was limping around puddles on my way to a lunch meeting in Soho.

I had...

Read more...
Breakfast at the Barlo Kitchen
Los Angeles
by Lisa Dinsmore

barlologo.jpgBreakfast is my favorite meal of the day. Especially a hot one. Sometimes cereal or a muffin is all I have time for, but those are mere sustenance. They don't make getting out of bed worthwhile. I...

Read more...
The Providores and Tapas Room
London - British Isles
by Anna Harari

yog.jpg Can we talk about how strange a yoga class in London is?  Stretch out your kidneys, she kept saying.  Elongate your kidneys.  Her British accent easing me from one pose to another…but…kidneys? ...

Read more...