Parties & Holidays
Easy Passover Recipes
Plan your seder menu with these delicious holiday recipes.
Topics: passover, seder, home cooking, jewish holidays More
Pickled Beets
Serves 2 or 3- One 15-ounce can sliced beets, or 2 cups sliced boiled fresh beets
- 1/2 cup distilled white vinegar
- 1/2 cup cold water
- 2 teaspoons sugar
- 1 small onion, thinly sliced
1. Drain the beets, canned or fresh, reserving the liquid from the can or 1/2 cup of the cooking water. Combine the vinegar and the water in a bowl, then add the sugar and stir to dissolve. In a small bowl, combine the beets, vinegar mixture, sliced onion and just enough of the reserved beet liquid to cover the beets.
2. Refrigerate, tightly covered, for several hours or overnight, until well chilled. Serve cold or at room temperature. The beets will keep in the refrigerator for at least a week, getting more vinegary as time goes by.
Reprinted with permission from "Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited" by Arthur Schwartz. Photography by Ben Fink, © 2008. Copyright © 2008. Published by Ten Speed Press.
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