Serving
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Pickled Beets
Norway
  -   Syltede Rodbeter
Makes
Effort:
Sched:
DoAhead:  
2 pound  
**
3/4 hr  
Best
Tasty and mild, this is not a preserving strength pickle, but pickled for flavor. This dish may be served warm or cold, but needs to be kept refrigerated if it's held for more than a half day.



2
------
1/4
2
1/4
3/4
9
------
1-1/4
1/3
#
--
c
T
t
t

--
T
c
Beets, small
-- Pickle
Vinegar
Sugar (1)
Salt
Caraway Seed
Cloves
-----------
Cornstarch
Water
  1. Scrub BEETS but leave on 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. Keeping the cooking liquid, cool the Beets one by one under cold running water, sufficiently to handle. Rub off the skins and cut out any grungy bits.
  3. Strain the Cooking Liquid as needed and put 2 cups in a sauce pan along with Pickle items and bring to a boil, then simmer for about 5 minutes.
  4. Meanwhile: slice Beets about 1/8 inch thick.
  5. Mix Cornstarch with Water to make a slurry and stir into the pot. Cook 1 minute stirring
  6. Stir in beets and take off the heat.
NOTES:
  1. Sugar:   The Nordic taste for sugar is way too much for me so I cut it in half for this recipe. It's still a bit sweet, but tolerable. The original also called for "a few drops of red food coloring", which I hold to be totally redundant.
  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
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