Foodfreak invites us to present our pickled goods for the International Pickle Day VII of the New York Food Museum, which is celebrated on Sunday, September 16, 2007.
I decided to use the last beets in my garden for pickled beets:
In the original recipe the first step ist to cook the beets in boiling water until tender. I used a method I once learned in a cookery course and baked the beets wrapped in aluminium foil in the oven, which helps to enhance their sweet flavour. Don’t forget to test them: a fork should pierce the beets easily.
Update: Rezept in deutsch
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Pickled Baked Beets |
| Categories: | Canning, Vegetable, Pickles |
| Yield: | 2 Quarts |
Ingredients
| 8 | medium | Red beets (about 1 kg) | |
| 3 | large | Red onions; peeled and sliced | |
| 50 | grams | Ginger; peeled and sliced | |
| 500 | ml | Water | |
| 250 | ml | Red wine vinegar | |
| 1 | tablesp. | Salt | |
| 2 | tablesp. | Sugar |
Source
| adapted from | |
| essen & trinken | |
| Einmachen |
| Edited *RK* 09/11/2007 by | |
| Petra Holzapfel |
Directions
Wash beets well, cut off leaves. Wrap each one in oiled aluminium foil and bake in an oven preheated to 200°C for about 45-60 minutes until tender. Peel under running water, trim and slice.
Arrange beets, onions and ginger in layers in preserving jars.
Combine water, vinegar, salt and sugar in a medium saucepan. Bring to a boil and pour the hot pickle juice over the vegetables. Seal jars and let stand for at least 2 days.
These pickled beets will keep for at least 3 months in the refrigerator.
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Yummy! 🙂
Das Foto ist auch wieder genial, scharf im Vordergrund, hinten die farblich sich gut ergänzenden Blüten nur leicht zu erkennen. Ein Traum!
Und lecker schmeckt es bestimmt auch – tolle Kombination.
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Today we are celebrating the 7th International Pickle Day with homemade pickles!
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