Friday, July 23, 2010

bears, beets, battlestar galactica.

Well, just beets. But these are some very tasty pickled beets, and their color is spectacular. I'd highly recommend giving these a try.

Pickled Beets
In a saucepan, combine 1 cup cider vinegar, 1/2 cup sugar, 1/2 cup water, 1/4 teaspoon mustard seeds, 1/4 onion, 3/4 teaspoon whole peppercorns, 1 bay leaf, a dash of pickling spices (though honestly, I bet you could substitute a couple whole cloves if you don't have this spice blend on hand), and a sprig of fresh dill (I have a strong aversion to dill, so I omitted it, but if you like it, go for it!). Let simmer, covered, for 30 minutes, then allow to cool and sit in the fridge for a day to let the flavors do their thing.
Boil 3 medium-to-large beets in salted water until tender, about an hour, then drain and cool. Peel, quarter, and cut the beets into 1/2-inch slices.
Strain the marinade and combine with the beets and let sit, covered and chilled, for a day or so. YUM.

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