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Momma's Pickled Beets


Beets--you either love them or you hate them.   love them. My mother often made side dishes with beets.  One of my favorites is this one.  It is great as a barbecue side dish and my husband and I love them with white beans.  Here is my mother's pickled beets dish.


2 (16 ounce) cans sliced beets
1 large Vidalia or red onion, peeled and sliced into 1 inch pieces
1 Tablespoon parsley flasks (fresh or dried) (optional)
Dash pepper
½  cup sugar
½ Tablespoon Dijon mustard
½  cup apple cider or white vinegar
1/2  cup beet juice from cans

Drain beets, reserving ½ cup liquid/juice.  Place beets in large bowl with lid. Add onions, pepper, and parsley flakes, and toss.
In a saucepan over medium heat, cook the sugar, mustard and reserved 1/2 cup beet liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

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