Prep 15 mins
Cook 24 hrs
Not overly sweet. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- 4 cups beets, cooked and sliced 1/8-inch thick (canned is fine)
- 1 large onion (use a mild one)
- 2 cups vinegar
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 teaspoon brown sugar
- 1 teaspoon caraway seed
- Slice onion; add to beets.
- Combine remaining ingredients and boil for three minutes.
- Pack beets and onions in clean jars; add hot vinegar mixture to overflowing.
- Cover and and seal; allow to stand 24 hours before using.
Not your average pickled beets - these are savory not sweet and are very intense and complex in flavor. We loved the caraway in these!! My husband hates the sweet pickled beets you can buy in the store but loved these. I too like them and would be happy to keep a jar of these around to add zip to meals. Next time I make this I'll use cider vinegar (I used white) and increase the brown sugar to 1 Tablespoon. That should not make them sweet but will smooth the acidic edge that the white vinegar has. Since this is not a big batch I did not "process" these but did sterilize a jar and put them in the fridge for everyday use. Thanks Molly53 for an historical recipe that we'll now make a part of our family history!