Swedish Pickled Beets

"This is Marcus Samuellson's recipe for the traditional Swedish condiment. It calls for his Swedish 1-2-3 Vinegar, the recipe for which is posted. The beets should sit in the refrigerator for at least two days before you serve them, but they will keep in the refrigerator for up to a month. (So he says--mine disappeared the day they were served.)"
 
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photo by Mme M photo by Mme M
photo by Mme M
photo by Mme M photo by Mme M
Ready In:
49hrs
Ingredients:
6
Yields:
2 cups
Serves:
4-6
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ingredients

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directions

  • Put everything except the vinegar into a medium pot and bring to a boil.
  • Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
  • Drain and cool slightly.
  • When beets are still warm (but cooled enough to handle), peel and cut into quarters.
  • Place in a quart jar or other container with a lid and pour the vinegar over the beets.
  • Note: Use glass if possible--anything plastic and some ceramics will discolor.
  • Cover the mixture and refrigerate for at least two days before serving.

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Reviews

  1. Thanks for this great recipe! OUTSTANDING for lovers of pickled beets! As with others who made this recipe, I 1st started with Chef Kate's recipe #122894 so that I could get her full taste experience, & then I followed it up with making her recipe #122899! The whole process was an enjoyable experience & well worth the effort! Thanks much! [Tagged, made & reviewed in Please Review My Recipe cooking game]
     
  2. This is such a good recipe! I don't think I'll ever buy commercially prepared beets again! I love cold diced beets in summer, and I will make this recipe for it. Outstanding.
     
  3. These are wonderful! I made them using baby beets from my garden, I plan on making more soon, great recipe Kate! thanks, Kitten:)
     
  4. Wonderful recipe! I have often used your swedish 1-2-3 vinegar recipe and love it here as well. I do confess to using canned baby beets in this recipe and they worked fine. Thank you Kate for another keeper!
     
  5. Kate I dont like pickled beets but my mom loves them so I made these for her. Mom said your recipe is so good and she really enjoyed them. I made this recipe over the weekend and gave them to her today.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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