Pickled beets from Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry (page 69) by Liana Krissoff and Rinne Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • radishseed on September 01, 2014

    After receiving a very large box of beets from a friend, I made two batches of these. I followed this recipe exactly for the first batch. In the second, I wanted a less-sweet set of flavors, so I changed the apple cider vinegar to white wine vinegar, and omitted the original spices. Instead, I added to each jar a few red onion slices, 1/2 t. caraway seeds, 1/4 t. mustard seeds, 5 black peppercorns, and half a bay leaf. I'm calling them Slightly Sweet Pickled Beets and Slightly Swedish Pickled Beets, respectively.

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