2 kg red beets
5 tbs vinegar (20%)
15 dkg sugar
1 tbs salt
2 tsp caraway seeds
7 dl water
Wash the beets, cook them in the water. Let it cool. Save cooking water. Peel beets, slice them, put them in clean jars.
Add the vinegar, salt, sugar and caraway seeds to cooking water and boil. Poor it over the beets. Put the lids on tight. Keep refrigerated.
I know, it's all in metric, but the truth is I wasn't measuring anything. You can't get 20% vinegar anywhere anyway. So I just threw in stuff as it seemed to make sense and it came out fine.
Once you ate all the beets, use the pickling liquid to pickle some hard boiled eggs.
You may say, dear reader, "yech, beets, who needs them?" Well, don't so be hasty, the beets are tasty. They are also said to have high levels of anti-carcinogens and some other healthy stuff.
While some people can't tell beets from kale, folks in the Old Country have a heightened awareness towards anything that can be pickled. Cukes are just the starting point. Small red cherry peppers (hot), yellow round peppers stuffed with sauerkraut, green tomatoes, baby watermelons (size of a tomato, unique flavor), and so on.
16 hours ago