pom couscous

pom steak

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 food writer based in Bemidji, Minn. Her recipes can be found online on her blog Sue Doeden's All about Food.

Add comment


Security code
Refresh

Restaurant News

Mozza 2Go!
Los Angeles
by Jo Stougaard

mozza2go.jpgSince our very first visit to Pizzeria Mozza (Christmas Eve 2006), Peter and I have continuously wished for two things: That Mozza would offer a Pizza-to-go / Delivery service, and that Nancy...

Read more...
Beer Belly
Los Angeles
by Maia Harari

beerbellygrilledI'm pretty sure LA is the only place that it can be hard to find a restaurant marked by a gigantic neon sign. That's because in a city that's made up of a string of strip malls, neon signs are...

Read more...
My Mom and The Salty Dog Cafe
Southern States
by Laura Johnson

saltydog2.jpgThe Salty Dog Cafe in Hilton Head, SC is not your typical place to take Mom for Mother's Day. However, I think all Mothers should eat exactly what they want on their big day and nothing foots the...

Read more...
The Royal China Restaurant
London - British Isles
by Carolan Nathan

royalchina2When visiting London recently and wanting to try some of the vaunted restaurants there I was fortunate to find The Royal China Restaurant which together with its sister/brother Sun aptly called...

Read more...