Recipes / Beets

Pickled Beets

1½ pound beets
1 cup cider vinegar
½ cup beet water, reserved from cooking
1 teaspoon celery seed
1 teaspoon mustard seed
½ teaspoon pickling spices
1 teaspoon salt
1 cup sugar

Wash beets and scrub well. Cook in water to cover until tender. Drain, reserving ½ cup of cooking liquid. Slip off the skins and cut with a ridged vegetable cutter (or just slice). Bring the vinegar and beet water to a boil. Mix the spices, salt and sugar. Add to the vinegar and let boil again. Arrange the beets in clean canning jars. Add the hot vinegar mixture to cover the beets. Seal, cool and store in refrigerator. For longer shelf life, boil in hot water bath for 15 minutes.

Makes 2 pints.

From "Superbly Swedish: Recipes and Traditions," 1983.

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