Wednesday, August 19, 2009

Pickled Beets

My mother-in-law bought some fresh, organic beets from the market. Beet is rich in nutrients like vitamin C, potassium, and iron. I just love their vibrant ruby color although I'd advise you not to wear anything white while working with them. I decided to make pickled beets. They're sweet, tangy, and crunchy. A perfect refreshing snack for Summer!

Pickled beets are so simple to make. Peel the beets and slice them about 1/2 inch thick. Immerse the slices in boiling water for about 5 minutes to soften them up a bit. You don't want to leave them in for too long and end up cooking them through. Transfer them into a jar and add about 1/4 cup of vinegar and 1/4 cup of sugar. Fill up the jar with the water you boiled the beets in and stir well. Let it cool then refrigerate for a few hours or overnight. For me, the longer you let them marinate in the vinegar/sugar concoction...the better they taste!

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