PICKLED BEETS WITH CARAWAY
Steps:
- Place the beets and caraway seeds in a bowl or jar. 2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the beets and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks, the longer the better. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the beets to keep them submerged. Remove from the brine with a slotted spoon to serve. Variation: Add 4 or more small spring onions, bulbs only, cut in half lengthwise. This imparts a mild onion flavor to the brine and to the pickles. Another variation: Cut the pickled beets into very thin julienne. Serve as is, or combine with plain yogurt for a delicious beet slaw.
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