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Summary
My husband ate this single-handedly in less than three days. Note: These beets are not fast. This recipe is a two-day process, which I think is why the final product was so tasty. Of course, if you’re making large amounts for canning, you’ll need to put the beets in a hot water bath for 30 minutes. Allow to cool at room temperature, and then no refrigeration is needed until the jar is opened.
Servings
3 cups
Prep Time
0 hours, 0 minutes
Cook Time
2 hours, 0 minutes
Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 3 beets (1 pound without tops)
- 3/4 teaspoon whole black peppercorns
- 1/4 onion, halved
- 1/8 teaspoon pickling spice
- 1/4 bunch fresh dill
- 1 small bay leaf (not California)
- 1 cup cider vinegar
- 1/4 teaspoon mustard seeds
Instructions
Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.
Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.
Stir together beets and marinade, then marinate, covered and chilled, 1 day.
Sources
- December 2000 Gourmet magazine - via Epicurious
