Pickling Liquid
- 1 quart / 4 cups [1 L] malt or white vinegar
- 1 pound [454 g] sugar
- 2 teaspoons [10 ml] cornstarch
- 1 cup [250 ml] cold water
- 1 teaspoon [5 ml] salt
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- Cut off the leaves from the beets, to about 1 inch [2.5 cm] from the beets, to prevent bleeding of the beets during cooking.
- Wash well in cold water.
- Cover with cold water.
- Bring to a boil and simmer until completely cooked.
- When beets are lukwarm, remove skins in cold water.
- Large beets are sliced; small ones may be left whole.
- Arrange beets in a jar and cover with hot pickling liquid.
Pickling Liquid
- Bring vinegar to a boil; add sugar.
- Mix well.
- Dissolve cornstarch in cold water; add to vinegar.
- Bring back to booil and pour over beets.
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