PICKLED BEETS WITH CARAWAY
Caraway, great with carrots, is also very nice with beets. The trick to succeeding with these is to slice them very thin - about 1/8 inch thick. You can do this on a mandoline or with a Japanese slicer, or just use a sharp knife. The longer these are left to pickle the better. My favorite way to serve these pickled beets is to cut them into thin julienne and add them to a salad or make them into a beet slaw.
Provided by Martha Rose Shulman
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Place the beets and caraway seeds in a bowl or jar.
- 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.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 821 milligrams, Sugar 34 grams
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