Picled Beets

Does anyone have a recipe for pickled beets?
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Guy wrote:

Here's around 54,000 of 'em. Take your pick ;-)
http://www.google.com/search?hl=en&q=%2B%22pickled+beets%22+%2B%22recipe%22&btnG=Search
--
Steve

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Guy wrote:

Here: I have used both at various times.
1 bunch (4 or 5) beets 1/4 cup cider vinegar 1 Tbsp sugar 1 Tbsp olive oil 1/2 teaspoon dry mustard Salt and pepper
Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not. Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.
Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
Serves four.
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12 to 16 small beets 1/2 cup sugar 1 1/4 cup vinegar 1 tablespoon whole pickling spices
Wash beets well; cut off leaves about an inch above beets. Cook in boiling water for about 30 to 40 minutes, or until tender. Cool; rub off skins, trim, and slice. Combine sugar and vinegar in a medium saucepan. Tie spices in a small piece of cheesecloth and place in saucepan. Simmer for 15 minutes; add sliced beets and bring to a boil. Discard spices and chill pickled beets before serving. Recipe for pickled beets serves 6.
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Now, does anyone have any rain???? My garden is about blistered (me too!) from this 108 degree heat....I would glad take a weeks worth of rain! lol Rae
PS: can hook you up with canning also, if interested in canning beets.
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-= Exported from BigOven =-
Spiced Beets
Recipe By: Serving Size: 7 Cuisine: Main Ingredient:
-= Ingredients =- 2 pounds Beets 1 cup Apple cider vinegar 1 cup Beet juice 3 tablespoon Sugar 3 Whole cloves 5 Black peppercorns 1 Bay leaf ; fresh 1 teaspoon Salt
-= Instructions =- Cook the beets whole till the skin slips off. Remove skin and slice about1/2 inch thick then cut the slices in half.
1 Place the beets into a large sealable plastic tub and set aside.
2 In a medium saucepan, combine vinegar and beet juice and bring to aboil. Add sugar, cloves, peppercorns, bay leaf, and salt , and return to aboil. Remove from heat, and pour mixture over the beets. mixture shouldcover the beets, cover and chill.
Serve the beets very cold. Keeps in the frig for a long time.
by H Peagram
** This recipe can be pasted into BigOven without retyping. ** ** Easy recipe software. Try it free at: http://www.bigoven.com **
MoM
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