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Swedish Pickled Beets

From Athens Locally Grown

<p>Variations of this colorful side dish or salad are popular throughout Scandinavia. This is how my 90-year-old Swedish mother makes pickled beets to this day. The chilled beet slices are delicious in a sandwich instead of cucumber pickles. They also make a beautiful presentation alternated with sliced hard boiled eggs.</p>
Source: My mother, Vivian Erickson Rittenhouse (Entered by Janice Matthews)
Serves: 2-6, depending on how much you eat!

1 lb. medium beets with stems
3/4 cup cider vinegar
1 medium onion, peeled and sliced
1 3/4 cup water (or beet cooking liquid)
2 whole cloves
2 T. sugar

Step by Step Instructions
  1. Trim beet stems, leaving about 2 inches of stem and the root end on (to prevent beet juices from excessive "bleeding"). Cover with hot water and boil for about 45 minutes or until beets are tender.
  2. Drain the beets, plunge them into cold water. The skin will peel off easily. Cut off stems and roots, and slice beets into 1/4 inch thick slices.
  3. In a shallow bowl, layer beets and onions (separated into rings), ending with beets. Mix together the vinegar, water, sugar, and cloves. Pour this liquid over the beets to cover them. (Make extra liquid if necessary.) Cover bowl and refrigerate beets for several hours or overnight.
  4. NOTE: This is a great way to save leftover beets. Also, once you've made the pickling liquid for one batch, it can be re-used on the next batch.