Ingrédients pour Swedish Pickled Beets
- 1 lb beets, peeled and roughly chopped
- Bay Leaves
- Allspice Berries
- Horseradish Root
- 2 cups water
- 1 cup Marcus Samuelsson's 1-2-3 vinegar (recipe found separately)
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Comment préparer Swedish Pickled Beets
- Combine 1 lb. beets, peeled and roughly chopped, 1 medium yellow onion, thinly sliced, 2 cups water, 1/2 cup sugar, 2 tsp. salt, and 1 tsp. black peppercorns in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30-45 minutes, or until the beets are easily pierced with a fork.
- Carefully drain the beets and allow them to cool slightly.
- Once cool enough to handle, peel the beets (if necessary) and cut them into quarters.
- Pack the beets and onions into a quart-sized jar or other airtight container.
- Pour 1 cup of Marcus Samuelsson's 1-2-3 vinegar (recipe found separately) over the beets, ensuring they are fully submerged.
- Seal the jar tightly and refrigerate for at least 2 days (but preferably longer!) before serving. Enjoy these delicious beets as a side dish, topping, or part of your favorite Swedish smorgasbord.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
0g
Carbs
1g
