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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pickled Beets Recipe

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This recipe for Pickled Beets is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cider vinegar
1 cup water
½ cup sugar
1 small red onion, thinly sliced
4 cloves garlic, quartered
1 teaspoon yellow mustard seeds
2 bay leaves
2 wholes cloves
1½ teaspoons black peppercorns
2 teaspoons dried thyme
1 teaspoon dried oregano
2 pounds medium red beets, peeled and cut into 2-by-½" sticks
Directions:
Directions:
In a saucepan, bring the vinegar, water, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme, and oregano to a boil. In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl, and serve.

 

 

 

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