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Jewish Recipes --> Recipes --> Kosher Pickles

Pickled Beets (p. 24)
Recipe Ingredients:
  • 1 (15 oz.) can sliced beets, or 2 C. sliced boiled fresh beets
  • 1/2 C. distilled white vinegar
  • 1/2 C. cold water
  • 2 t. sugar
  • 1 small onion, thinly sliced

Jewish Home Cooking - Yiddish Recipes Recipes
Jewish Home Cooking Yiddish Recipes Revisited

Serves 2 or 3

(excerpted):  . . .Pickled beets can be part of a sours array and are also an excellent side dish to grilled meat or roasted chicken. . .

Drain the beets, canned or fresh, reserving the liquid from the can or 1/2 cup of the cooking water. Combine the vinegar and the water in a bowl, then add the sugar and stir to dissolve.

In a small bowl, combine the beets, vinegar mixture, sliced onion, and just enough of the reserved beet liquid to cover the beets.

Refrigerate, tightly covered, for several hours or overnight, until well chilled. Serve cold or at room temperature.

The beets will keep in the refrigerator for at least a week, getting more vinegary as time goes by.

Beets -- Kosher Pickles

Cooking Tips: 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods