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Chef Shellie Kark's Pickled Garden Beets

Chef Shellie Kark's Pickled Garden Beets


1/2 cup cider vinegar
1/4 cup water
2 tablespoon sugar
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seed
1 small bay leaf
1 teaspoon whole black peppercorns
1 clove
1 teaspoon salt
1 sprig fresh dill
1 to 2 bunches beets, washed

Cooking Instructions

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and let marinade steep, at least 4 hours and up to 24 hours. Strain marinade and discard spices.

Remove greens from beets. Steam or boil beets, 20-40 minutes (depending on size) until barely knife tender. Drain beets; rinse under cold water and slip the peels off of the beets using your fingers. Cut into 1/2" wedges.

Place beets in a glass jar and pour marinade over the top. Allow beets to pickle in the refrigerator for at least 1 day or longer depending on your taste preference.

Beets can be stored in their pickling liquid, in the refrigerator for 3-6 months.

Recipe provided by: Chef Shellie Kark, KitchenCUE

Copyright 2010 Kol Ha'kavod, LLC. The information here is not to be used or reprinted without permission.

Equipment List

Paring Knife
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