Swedish 1 2 3 Vinegar Recipes

SWEDISH PICKLED BEETS

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 1-2-3 VINEGAR

Steps:

• Combine all the ingredients in a saucepan and bring to boil over medium heat.
• Stir until all the sugar is completely dissolved.
• Remove from heat and let cool.
• Pour the cooled vinegar into a jar, seal and refrigerate.
• Allow to marinate six hours, or overnight.

SWEDISH MEATBALLS

Steps:

• Prep your ingredients: Finely chop the onion, mince the garlic, thyme and parsley, shred the cheese and make sure the cream cheese is softened.
• Combine all the ingredients for the meatballs in a large bowl and mix thoroughly using your clean hands. Make sure the cream cheese is completely room temperature or it will not mix in properly.
• Form the meat into balls between 1.5 and two inches in diameter. Wetting your hands occasionally will make make rolling them less messy. It's easiest to transfer the rolled meatballs to a baking sheet as a staging area while you finish the prep.
• Heat a large heavy skillet on medium-low with 2 tablespoons of butter and 2-3 tablespoons of olive oil. Add the meatballs and cook until golden brown turning as needed for an even browning. Remove cooked meatballs from pan and transfer to a clean bowl while you prepare the sauce in the same pan.
• Melt two tablespoons of butter on the skillet you cooked the meatballs on. Add 1/4 cup of flour and whisk in, cooking until golden.
• Add 1/2 cup of cream, 1 cup of milk, and 1 cup of water. Whisk to mix well.
• Season the sauce with salt and pepper and add the paprika, thyme, parsley and stir in. Cook over medium-low heat until thickened.
• Once sauce has thickened add the meatballs back into the pan and cook on medium lot for about 20 minutes turning occasionally so they're fully coated.
• Serve with your favorite pasta and enjoy.