Adapted from:
About.com
Description:
A tradition of South America to use those excess beets from the garden~
About.com
Description:
A tradition of South America to use those excess beets from the garden~
Ingredients:
330 g beets, washed
¾ c white distilled vinegar
3 tbsp sugar
Directions
¾ c white distilled vinegar
3 tbsp sugar
Directions
1) Steam beets till a knife is able to pierce through the beets easily.
2) Rinse in cold water, and use your fingers to slip the peels off the beats. Slice or cube beets into equal portions.
3) Heat up vinegar and sugar, and stir till sugar is dissolved.
4) Put beets and vinegar solution into pre-sterilized jars (either by boiling jars in water for 15 min or leaving in the oven at 150 deg for 15 min).
5) Store in a cool and dark place for at least one week before serving, and store up to 3 mths.
Remarks:
This a simplified and plain version of pickled beets. For more tips and tricks to making pickled beets, refer to suite101.com.
Update (20-1-01):
Realised not long ago that the white distilled vinegar is too sourish and sharp for pickling, and I should have used a milder vinegar like apple vinegar. This is the result when one is too ignorant. Anyway, I had drained the solution, and replaced it with a sugar solution to salvage the beets. Tried the beets after one day, and hmm, the effect's not bad. Sweet on the outside, with a burst of vinegar as one bites through the magenta cube. Refreshing!
2) Rinse in cold water, and use your fingers to slip the peels off the beats. Slice or cube beets into equal portions.
3) Heat up vinegar and sugar, and stir till sugar is dissolved.
4) Put beets and vinegar solution into pre-sterilized jars (either by boiling jars in water for 15 min or leaving in the oven at 150 deg for 15 min).
5) Store in a cool and dark place for at least one week before serving, and store up to 3 mths.
Remarks:
This a simplified and plain version of pickled beets. For more tips and tricks to making pickled beets, refer to suite101.com.
Update (20-1-01):
Realised not long ago that the white distilled vinegar is too sourish and sharp for pickling, and I should have used a milder vinegar like apple vinegar. This is the result when one is too ignorant. Anyway, I had drained the solution, and replaced it with a sugar solution to salvage the beets. Tried the beets after one day, and hmm, the effect's not bad. Sweet on the outside, with a burst of vinegar as one bites through the magenta cube. Refreshing!
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