Dish of Quick Pickled Beets
(click to enlarge)

Quick Pickled Beets


Estonia   -   Biešu Marināde   |   Latvia   -   marinētas bietes   |   Lithuania   -   Burokėlių Salotos
Makes:
Effort:
Sched:
DoAhead:  		 10 oz
**
1-1/2 hrs
Best		 A quick, tasty beet pickle to accompany Baltic dishes. Variegated Beets are more decorative, but Red Beets have better flavor.

1
3/4
1/2
1-1/2
#
t
T
T
Beets, small (1)  
Salt
Sugar
Vinegar, Cider
Make   -   (1-1/2 hrs - 10 min work)
  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. Let cool.
  4. Tumble the Beets with Salt and Sugar. Let rest for about 5 minutes.
  5. Add Vinegar to the Beets and tumble to coat. Let rest 1/2 hour or more.
  6. Serve at room temperature.
NOTES:

  1. Beets:

      It is best to buy smaller beets, as large ones can be 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. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ppv_beetpkl2 230822 balt31   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.