Dish of Polish Pickled Beets
(click to enlarge)

Pickled Beets


Poland   -   Cwikla
Makes:
Effort:
Sched:
DoAhead:  		 2 pounds
**
24 hrs
Best		 A very tasty appetizer or side dish, and easy to make. Beets. Cabbages and Potatoes are the Holy Trinity of Polish vegetables and their recipes are take seriously.

2
1
1/4
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2
2
1/4
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#
T
t
--
c
t
t
--
Beets, small (1)
Horseradish (2)
Caraway Seed (3)  
-- Pickle
Vinegar
Sugar (4)
Salt
-----------
Make   -   (1-1/2 hrs - 20 min work + 24 hrs rest)
  1. Scrub BEETS but leave on at least an inch of leaf stems and the root. Boil in water to cover until just done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot.
  2. Cool the Beets one by one under cold running water, sufficiently to handle. Rub off the skins and cut out any grungy bits (they are much harder to peel cold).
  3. Slice Beets> about 1/8 inch thick.
  4. Arrange Beet Slices in layers in a non-reactive bowl. Interspace each layer with some of the Horseradish and Caraway Seeds. I use a wide bowl and 2 Beets per layer.
  5. Mix all Pickle items and bring to a boil. Simmer for a couple minutes to make sure Sugar and Salt are dissolved, then pour over the Beets.
  6. Let Cool, then refrigerate for 24 hours (or at least a few hours). They'll keep more than a week refrigerated in a sealed container.
NOTES:

  1. Beets:

      It is best to buy smaller beets, as large ones can be more fibrous. Try for 3 inches or less. Beets with greens are more expensive than storage beets, but have better flavor. In any case, if without greens, the beets should at least show some life, like a bit of greens starting to sprout. Those that have the whole top cut off will be inferior in flavor due to long storage, and will bleed their redness into the cooking water.

  2. Horseradish:

      Grated fresh Horseradish root is best, but can be hard to find in many regions. Prepared horseradish can be used, but must not be plain with vinegar, not with cream, that's English style.

  3. Caraway Seed:

      Some people use 5 whole cloves rather than the caraway seeds. I have a Norwegian recipe that uses half of each.

  4. Sugar:

      I have cut the pattern recipe's sugar by 1/3. Eastern European, Scandinavian and Asian recipes often call for much more sugar than I can tolerate. I don't want my food to taste like candy. You may restore the full Tablespoon if you wish.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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