SWEDISH PICKLED BEETS
This is Marcus Samuellson's recipe for the traditional Swedish condiment. It calls for his Swedish 1-2-3 Vinegar, the recipe for which is posted. The beets should sit in the refrigerator for at least two days before you serve them, but they will keep in the refrigerator for up to a month. (So he says--mine disappeared the day they were served.)
Provided by Chef Kate
Categories Vegetable
Time P2DT1h
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put everything except the vinegar into a medium pot and bring to a boil.
- Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
- Drain and cool slightly.
- When beets are still warm (but cooled enough to handle), peel and cut into quarters.
- Place in a quart jar or other container with a lid and pour the vinegar over the beets.
- Note: Use glass if possible--anything plastic and some ceramics will discolor.
- Cover the mixture and refrigerate for at least two days before serving.
SWEDISH PICKLED BEETS
Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 2 cups, about
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt and pepper.
- Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them.
- Let stand at least 12 hours before serving.
- Serve with fried fish, hot and cold meats or on a smörgasbord. Enjoy!
Nutrition Facts : Calories 184.5, Fat 0.3, SaturatedFat 0.1, Sodium 1298.7, Carbohydrate 42.6, Fiber 3.4, Sugar 38.7, Protein 2.9
PICKLED BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
Steps:
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
SWEDISH PICKLED BEETS
Provided by Nika Standen Hazelton
Categories Side Vinegar Beet Boil House & Garden Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine first five ingredients. Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them. Let stand at least 12 hours before serving. Serve with fried fish, hot and cold meats or on a smörgasbord.
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