Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pickled Red and Gold Beets

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pickled Red and Gold Beets Empty Pickled Red and Gold Beets

    Post by Lobo Sat Jan 16, 2016 11:57 pm

    Pickled Red and Gold Beets Img58l
    Pickled Red and Gold Beets
    Pickled Red and Gold Beets Translucent
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    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Servings: 16
    Choose firm, rounded beets with smooth skins and no noticeable bruising. Before cooking the beets, trim off the greens, which are delicious steamed or sautéed.






    • 42

    Ingredients:


    • 1 lb. each red and gold beets, peeled
    • 1 white onion, sliced
    • 1 garlic clove, sliced
    • 1 cup cider vinegar
    • 1/4 cup sugar, or to taste
    • 1 Tbs. cardamom seeds
    • 1 Tbs. whole cloves
    • 1 Tbs. ground allspice
    • Pinch of salt

    Directions:

    Put the red beets and the gold beets in separate saucepans and add water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low, cover partially and simmer until tender, 25 to 30 minutes. Drain, reserving 2 cups of the cooking liquid from the gold beets. Let cool slightly.

    When the beets are cool enough to handle, cut into slices 1/4 inch thick and divide them and the onion and garlic slices evenly between 2 sterilized 1-quart canning jars.

    In a saucepan, combine the reserved cooking liquid, the vinegar, sugar, cardamom, cloves, allspice and salt. Place over medium heat and heat, stirring, just long enough to dissolve the sugar, then pour over the beets, immersing them fully and filling the jars to within 1/4 inch of the top. Using a hot, damp towel, wipe the rims clean. Seal tightly with lids and screw bands. Process the jars in a hot-water bath for 15 minutes. Using tongs, transfer to a wire cooling rack, let cool to room temperature and check for a good seal. Label and store in a cool, dark place for up to 3 months. If the seal is not good, store in the refrigerator for up to 1 week.
    Adapted from Williams-Sonoma New American Cooking Series, The Heartland, by Beth Dooley (Time-Life Books, 2001)
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