Pickled Beets Recipe
Pickled Beets Recipe
Pickled beets are a delicious and tangy treat that can be enjoyed on its own as a side dish or added to sandwiches and salads for an extra burst of flavor. This recipe has been passed down through generations and is a favorite among pickle enthusiasts. Fun fact: Did you know that pickled beets have been enjoyed since ancient times? The Romans and Greeks were known to pickle beets and consume them for their health benefits.
Ingredients:
- 2 pounds of cold, boiled beets
- 1 teaspoon of salt
- 1/8 teaspoon of pepper
- 1 teaspoon of brown sugar
- 1 teaspoon of caraway seed (optional)
- 1 pint of vinegar
- Cold, hard-boiled eggs (optional, for decoration)
Instructions:
1. Start by preparing the beets. Peel the boiled beets and slice them into thin rounds or desired shapes. For a decorative touch, consider using a mandoline slicer to create uniform slices.
2. Take a crock or a large glass jar and begin layering the sliced beets inside. Sprinkle each layer with a pinch of salt, a dash of pepper, a sprinkle of brown sugar, and a sprinkle of caraway seeds if using. Continue layering until all the beets have been used.
3. Once the beets are layered, pour the pint of vinegar over them, making sure they are completely immersed in the liquid. The vinegar will act as a preserving agent and enhance the flavor of the beets.
4. If desired, you can add cold, hard-boiled eggs to the mixture for decoration. Place the eggs in the vinegar, allowing them to become infused with the vibrant red color of the beets. They will add a visually pleasing element to the dish.
5. Cover the crock or jar tightly and refrigerate for at least 24 hours to allow the flavors to meld and the beets to pickle. The longer you let them sit, the stronger the flavors will become.
6. After the pickling process is complete, the pickled beets are ready to be enjoyed! Serve them as a side dish, or incorporate them into sandwiches, wraps, or salads for an extra burst of tanginess.
Pickled Red Cabbage (Hungarian Style)
In addition to pickled beets, here's an additional recipe for pickled red cabbage, Hungarian style. This dish is a popular condiment in Hungary and is often served alongside traditional dishes like goulash and schnitzel.
Ingredients:
- 1 medium-size, very hard head of red cabbage
- Red onions, thinly sliced
- 4 generous tablespoons of salt
- 1 pint of cold water
- 1 pint of good cider vinegar
- 1 gill of tarragon vinegar
- 1/2 pint of cold water
- 1/2 pound of granulated sugar
- 4 bay leaves
- 1 level tablespoon of allspice
- 1 teaspoon of peppercorns
- 3 ounces of stick cinnamon, broken in half-inch pieces
Instructions:
1. Start by preparing the red cabbage. Remove the outer leaves and cut off the stalk close to the head. Quarter the cabbage and remove the heart close to the leaves. Using a sharp, thin-bladed knife, cut the cabbage into fine shreds.
2. Rinse the shredded cabbage with cold water through a colander to remove any excess dirt or impurities.
3. In a large kitchen bowl or a stone crock, layer the cabbage in about two-inch thick layers. Between each layer, place thin slices of red onions and sprinkle four generous tablespoons of salt. Repeat this layering process until all the cabbage is in the jar or bowl, ensuring that the last layer is salt.
4. Pour a pint of cold water over the layered cabbage. Cover the container with a plate that fits closely and place a weight on top of the plate. Store the bowl in a cool place overnight to allow the cabbage to ferment.
5. In the morning, drain the cabbage and brine by pouring it into a large colander. Rinse the cabbage with cold water from the tap for about five minutes to remove excess salt.
6. Return the rinsed cabbage to the receptacle in which it was salted, preferably a stone crock. In a kettle or saucepan over the fire, combine a pint of good cider vinegar, a gill of tarragon vinegar, a half pint of cold water, half a pound of granulated sugar, four bay leaves, a level tablespoon of allspice, a teaspoon of peppercorns, and three ounces of stick cinnamon broken into half-inch pieces.
7. Bring the mixture to a boil for one minute. While the vinegar mixture is still hot, pour it over the cabbage in the jar. Place a porcelain plate over the cabbage and cover the jar. Let it stand for twenty-four hours.
8. After twenty-four hours, pour off the vinegar, reheat it until it just boils, and pour it over the cabbage again. Cover the jar and store it in a cool place. The pickled red cabbage will keep in perfect condition all winter and is a delicious relish.
Similar Recipe Dishes:
If you enjoyed making and eating pickled beets and pickled red cabbage, you might also be interested in trying out these other pickled vegetable dishes:
1. Pickled Onions: Thinly slice red or white onions and marinate them in a mixture of vinegar, sugar, salt, and spices. These tangy and crisp pickled onions are perfect for adding to sandwiches, tacos, and salads.
2. Pickled Jalapenos: Slice jalapenos thinly and place them in a jar with vinegar, sugar, salt, garlic, and spices. These spicy pickled jalapenos can be used to add a kick to tacos, nachos, burgers, and more.
3. Pickled Carrots: Slice carrots into sticks or coins, blanch them briefly, and then immerse them in a brine of vinegar, water, sugar, and spices. These tangy pickled carrots are a great addition to antipasto platters, grain bowls, and sandwiches.
4. Pickled Green Beans: Trim the ends of fresh green beans and place them in a jar with vinegar, water, salt, dill, and garlic. Allow them to pickle for a week or two before enjoying these crunchy and flavorful pickled green beans.
Remember, the beauty of pickling is that you can experiment with different vegetables, vinegars, and spices to create your own unique and delicious pickled creations. So have fun and enjoy the flavors of pickled vegetables!
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