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Wednesday, October 11, 2006
Pickled Beets with Caraway Recipe
Pickled Beets With Caraway Submitted by Jeannie
This recipe comes from an Estonian-born grandmother. There was alwaysa jar of her pickled beets in our family fridge. The torch has been passed and now I make sure there is always a jar in hers.
4 lb (1-3/4 kg) beets, scrubbed 2-1/2 cups water 1-1/2 cups cider vinegar 3/4 cup granulated sugar 2 tsp coarse pickling salt 4 tsp caraway seeds
Put beets in roasting pan with 1 cup water. Cover tightly with foil.Roast in preheated 375F oven 1 to 2 hours, until tender. When coolenough to handle, peel and slice 1/2-inch thick. If beets are large, cuthalf-moon slices. In canning pot, sterlize four, 500-millitre jars. Turn heat down andkeep hot. In seperate pot, sterilize lids and keep hot. In medium saucepan over high heat, bring remaining 1-1/2 cups water,vinegar, sugar and salt to boil. Put 1 teaspoon of caraway seeds in each jar. Pack with beets. Fill jarswith hot vinegar brine, leaving 1/2-inch headspace. Release air bubblesand top up with more brine. Wipe rims and seal with two-piece lids. Slowly lower jars back into canning pot. If water level is too high,scoop some out, but make sure jars are covered by at least an inch.Cover and bring to boil over high heat; boil jars 20 minutes. Remove jars. Cool, undisturbed, for 24 hours. If any jars have notsealed (lid remains convex), refrigerate and consume within a month. Makes 4 jars.
Posted by HappySlob ::
9:19 AM ::