Date: Wed, 03 Sep 1997 18:41:19 -0500
Here is a recipe that pairs cooked sliced beets with raw sliced
onions. I've made it for holiday dinners for years - I found it
originally in a 1970 issue of Gourmet magazine.
Pickled beets
1 large can sliced beets (or two cups sliced freshly cooked beets)
1/2 cup liquid from beets
One medium onion, thinly sliced
1/2 cup cider vinegar
1/2 cup sugar
1/4 cup water
1-1/2 tsp. salt
6 whole cloves
a 3-inch piece of cinnamon stick
1/2 teaspoon mustard seed
Combine beets and onions in a bowl and set aside. In a saucepan mix the
reserved beet liquid, the cider vinegar, sugar, water and salt. Add the
cloves, cinnamon stick and mustard seeds tied together in a cheesecloth.
Bring liquid to a boil and simmer it, covered, for 10 minutes. Remove
and discard the cheesecloth bag. Pour the hot liquid over the beets and
onions, cover with plastic wrap, let cool, and refrigerate overnight.
We found in my family that the onions disappeared long before the
beets - they've got a great flavor and a nice crunch.
kwvegan vegan