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Pickled Beets
Persian German Heirlooms
This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.
Ingredients
  • Beets                      6 to 8
  • Onion                     1
  • Salt                          to taste  (not too salty)
  • Vinegar  "white"    ¼ cup / cup of cooked beet water
  • Sugar                      6 Tsp  / cup of cooked beet water
  • Pickling Jars
  • Measure bowl with spout (to mix the brine)
  • NOTE:                     don't add cloves (flavor way too strong)
Steps
  1. peel raw beets + remove stems + rinse + leave beets whole
  2. cover beets in salt water + boil then simmer until cooked   (aprox.40 min)
  3. cut raw onion into super fine slices
  4. remove whole cooked beets  (use perforated spoon) + save beet water
  5. cut beets into thin slices / small cubes / slivers / triangles
  6. *whatever shape works for you........be creative
  7. layer onion+beet slices gently into the pickling jars
  8. subheading: Brine:
  9. combine Cooked Beet Water + White Vinegar + Sugar   (mix well w/whisk in spouted bowl)
  10. *per cup of Beet Water use aprox.  ¼ cup Vinegar + 6 Tsp Sugar  (go light on the sugar)
  11. pour brine into jars over the layered beet/onion pieces (must be completely immersed)
  12. close jars tightly + refrigerate several days to allow curing before consumption
Notes
  • by: Margot Hamilton, Calgary
 

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