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  Added: Aug 24, 2006  •  Visited (923)  •  Print version Print this recipe (103)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Pickled Beets
(Syltede Rodbeder)
What You Need:
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups thinly sliced freshly cooked or canned beets
  • ˝ cup white vinegar
  • ˝ cup water
  • ˝ cup sugar

  • How To Cook:
    1. In a stainless-steel or enameled 1˝-to 2-quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.

    2. Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.

    3. Pour the hot marinade over the beets and let them cool uncovered to room temperature.

    4. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.

    To Make: 2 cups
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Condiments » Vinegar
    Dish » Marinades & Pickles

     





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