Rodbetor (Swedish Pickled Beets) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a very simple and basic recipe for pickled beets. I prefer mine spiced up a bit (I throw in 1/2 a cinnamon stick and 4 whole cloves), but this was nice for a change. Not a canning recipe, so easy to throw together for a BBQ! Time does not include 2 hours resting/chilling time - which is truly all that is required for the flavors to come through! NOTE: I made this last evening with one 15oz can of sliced beets, cut them into strips, then halved the amount of vinegar mixture - it came together super quick and was delicious. Recipe from . Ingredients:
1/2 cup white vinegar |
1/2 cup water |
1/2 cup sugar (i use 1/4 cup splenda and 1/4 cup sugar to light it up a bit) |
1 teaspoon salt |
1 pinch pepper |
2 cups beets, cooked, peeled and sliced into rounds (the beets can be diced, julienned or cut into wedges to vary their presentation.) |
Directions:
1. Bring the vinegar, water, sugar, salt and pepper to a boil in a non-reactive saucepan. Reduce heat and simmer for about 5 minutes to completely dissolve sugar.
2. Place the beets in a stainless steel or glass bowl. Pour hot vinegar mixture over the beets, cover and chill for at least 2 hours before serving.
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