Pickled Beets

From Marsha Hinko Pedersen

From Betty Crocker’s International Cookbook
This was Mom’s book, and she has many handwritten notes and other recipes added to it.

Makes 3 ½ C

I guess I could embellish this recipe by starting it as I did: purchase a packet of Detroit Red beet seeds, sow in your garden as directed, harvest beets when 1 ½” diameter, wash greens and steam them to use as a side dish, and then cook the beets.

Mom noted that one could also use 3 cans sliced beets.

When I made these, I did not use the vinegar and sale for cooking the beets…I just simmered them in water until cooked through. However, here’s what the book says:

5 medium beets (about 1 ¼ lbs) (I think I used 7 beets, but the marinade was sufficient for all I had.)
6 C water
1 T vinegar
1 t salt

Cut off all but 2” of beet tops. Leave beets whole with root ends attached. Heat above ingredients to boiling, add beets, heat to boil again and then reduce heat. Cook 35-45 minutes, until tender.

Here’s where I started following the recipe:

Run cold water over beets, slip off skins and remove root ends. Slice beets and place with 1 small sliced onion in glass or plastic bowl.

Marinade:
½ C vinegar (I use cider vinegar)
1/3 C sugar
1/3 C water
1 t salt
¼ t ground cloves
1/8 t fresh ground black pepper

Put these ingredients in a small pot, bring to boil, reduce heat and simmer uncovered 2 min. Pour over beets and onion. Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.