Rodbetor Swedish Pickled Beets Recipes
SWEDISH PICKLED BEETS
This is Marcus Samuellson's recipe for the traditional Swedish condiment. It calls for his Swedish 1-2-3 Vinegar, the recipe for which is posted. The beets should sit in the refrigerator for at least two days before you serve them, but they will keep in the refrigerator for up to a month. (So he says--mine disappeared the day they were served.)
Provided by Chef Kate
Categories Vegetable
Time P2DT1h
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put everything except the vinegar into a medium pot and bring to a boil.
- Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
- Drain and cool slightly.
- When beets are still warm (but cooled enough to handle), peel and cut into quarters.
- Place in a quart jar or other container with a lid and pour the vinegar over the beets.
- Note: Use glass if possible--anything plastic and some ceramics will discolor.
- Cover the mixture and refrigerate for at least two days before serving.
SWEDISH PICKLED BEETS
Provided by Nika Standen Hazelton
Categories Side Vinegar Beet Boil House & Garden Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine first five ingredients. Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them. Let stand at least 12 hours before serving. Serve with fried fish, hot and cold meats or on a smörgasbord.
SWEDISH PICKLED BEETS
Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 2 cups, about
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt and pepper.
- Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them.
- Let stand at least 12 hours before serving.
- Serve with fried fish, hot and cold meats or on a smörgasbord. Enjoy!
Nutrition Facts : Calories 184.5, Fat 0.3, SaturatedFat 0.1, Sodium 1298.7, Carbohydrate 42.6, Fiber 3.4, Sugar 38.7, Protein 2.9
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- Cut off the leaves from the beets, wash off any dirt, and place the beets in a large pot of cold water with salt. Cook the beets until they are knife tender, about 40 minutes.
- Place pot under running cold water and let rinse until the beets can be handled. The skins can now be easily peeled off. Peel the beets and cool them completely.
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- Cut the peeled beets into thick slices (if beets are very small, you can skip this step and can them whole). Place the prepared beets into the hot vinegar mixture and simmer for a few minutes more.
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