I know pickled beets don’t exactly sound like something that’s going to make you want to crank up the music and dance alone in your kitchen, but they may just surprise you.
I love having them around for a last-minute side dish, a
snack, or for jazzing up a salad. And
with a quick pickle, they can be ready to go in about an hour…and will last for
several weeks in the fridge.
Peel and slice four medium beets. Boil or steam until fork tender then drain
and rinse with cold water. Next, slice and quarter a peeled sweet onion.
In a large bowl, combine a cup of cider or white vinegar
with a cup of water, a quarter cup of sugar, and a tablespoon of salt. Stir
until the sugar and salt dissolve completely, then add the beets and onions and
refrigerate. You could also transfer to a large jar, but either way, make sure
the beets and onions are completely submerged in the vinegar.
If you want to get more of a zip, try adding a large pinch
of chili flakes, some grated ginger, or fresh dill to the mixture.
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