[Snowybear]

My grandmother on my father’s side made legendary pickled beets and of course she never wrote down the recipe.

-SB

[LittleLinda]

My grandmother on my father’s side made legendary pickled beets and of course she never wrote down the recipe.
_____________________________________

Awww. You’re making me cry. What I wouldn’t give for that recipe!

[thingumbob]

Have you ever tried experimenting to make those beets?

The ones my grandmother made she followed a 3, 2, 1 for the apple cider vinegar, water, and sugar (Example 1cup vinegar, 2/3 cup water, 1/3 cup sugar per pound of Beets) Then she added a piece(1/3rd in this case) of cinnamon stick & 4 - 6 whole cloves brought it to a boil on the stove then lets it steep in the pan until cool. She then poured it through a strainer into the cooled, cooked, & sliced beets.

It tasted a little like spicy gum drops. You can add more or less spice to your taste.

America’s Test Kitchen has a recipe that uses Whole Anise pods and Ginger. I always wonder what a little cardamom would do to the taste since it’s the spicy the Italians use in the biscotti recipe.

[smileyface]

Add some hard boiled eggs to your red beet pickling batch for a PA Dutch country picnic staple.

[MomwithHope]

I guess this is a beet slide going on. Best pickled beets are simple ones. The trick is using the least amount of vinegar. Most recipes call for way too much. And not any ingredients. The beets have all the flavor.