We are big fans of beets, but our favourite way to consume them is pickled and in this post, I show you how to make your own in about an hour. We eat them on liver paté and with just about any meat and potatoes dish you can imagine.
Ingredients
This is a very basic, yet surprisingly delicious recipe.
You need beets, this recipe is for 1 kg / 2.2 lbs.
You need vinegar (4 dl / 1.6 cups), water (2 dl / 0.8 cups) and sugar (200g / 7 oz).
Finally, you need clean jars.
And that is all my friends.
The How-To
Wash all dirt off your beets, then cut off both ends. If they are big you may want to cut them in half. Place them in a pot with just enough water to cover them and let them boil for 40-60 min, depending on their size, until they are tender.
Place your boiled beets in cold water for a little while. This process makes it so you can slip the skin right off.
Place the water, vinegar and sugar in a clean pot and get it boiling. Make sure all the sugar is dissolved. If you have some horseradish on hand, add about 5 cm/ 2 inches to the pickle for a couple of minutes.
While the pickle boils, cut the beets into slices, I prefer 3-5 mm thick and place them in your clean jars.
Pour the boiling pickle over the beets, close the lids and voila - you are ready to store them in a dark and cold place until you want to eat them.
Shelf life
I have no idea what the recommendations are for these pickled beets, but I've been able to store them for over a year without trouble. As always, use your common sense and your sense of smell. If anything looks or smells off, then out it goes.
Perfect, I've just harvested a load of beets!
You made my day with this one as I have half a bag left over from my co-op and I am going to do it! You also reminded me of what I can do with some liver I have stored away. My husband and son love liver fried up ...but I just can not seem to embrace it. I wonder if you could use honey or a sub for the sugar...hmmm
Have a fantastic afternoon!
Melis
I don't know about any subs.
If you have trouble with the texture of liver, try letting it marinate for hours in lemon juice. It changes the texture a lot and is my preferred way of eating it fried up.
I will try that thanks....
Congratulations! This post has been upvoted from the communal account, @minnowsupport, by frugallady from the Minnow Support Project. It's a witness project run by aggroed, ausbitbank, teamsteem, theprophet0, someguy123, neoxian, followbtcnews/crimsonclad, and netuoso. The goal is to help Steemit grow by supporting Minnows and creating a social network. Please find us in the Peace, Abundance, and Liberty Network (PALnet) Discord Channel. It's a completely public and open space to all members of the Steemit community who voluntarily choose to be there.
This post has received a 0.52 % upvote from @drotto thanks to: @banjo.