Monday, October 09, 2006

Pickled Beets (Inkotta Rodbetor)

Originally uploaded by Lakenvelder.
Make sure you cook the beets in their skins for ease in peeling. This spicy sweet-sour lights ups a simlpe family meal.

8 medium beets (1 1/4 pounds)
6 cups water
1 tablespoon vinegar
1 teaspoon salt
1 small onion
1/2 cup vinegar
1/3 cup sugar
1/3 cup water
1 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon pepper

Cut off all but 2 inches of beet tops. Leave beets whole with root ends attached. Heat 6 cuts water, 1 tablespoon vinegar and 1 teaspoon salt to boiling. Add beets. Heat to boiling; reduce heat. Cover and cook until tender. 35 to 45 minutes; drain.

Run cold water over beets; slip off skins and remove ends. Cut beets into slices. Place beets and onion in glass or plastic bowl. Heat remaining ingredients to boiling; reduce heat. Simmer uncovered 2 minutes. Pour over beets and onion. Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.

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