pickled beets



4 medium roasted beets , cooled, peeled, and sliced 

1 cup vinegar 

1 cup water

1/3 cup sugar 

1 teaspoon kosher salt

1/4 teaspoon (dry) ground mustard

5 whole black peppercorns


Bring the vinegar, water, sugar, salt, and mustard to a boil  during a medium saucepan, stirring until sugar is dissolved. Simmer for a couple of minutes; begin the warmth and permit to chill a touch .

Add peppercorns and beets to a clean glass jar with a decent fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.

Cover and put aside for several hours (or up to 24), then transfer to the refrigerator.

recipe sourse https://bellyfull.net/


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