Pickled Beets (Syltede Rodbeder) |
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Prep Time: 720 Minutes Cook Time: 5 Minutes |
Ready In: 725 Minutes Servings: 6 |
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I found this on . Ingredients:
1 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
2 cups thinly sliced freshly cooked beets (or use canned beets) |
1/2 cup white vinegar |
1/2 cup water |
1/2 cup sugar |
Directions:
1. In a stainless-steel or enameled 1 1/2 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.
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