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Pickled
Beets in Raspberry Vinegar
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Clean, slice, and boil: |
| 2 - 4 |
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medium-sized beets |
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Use just enough water to cook them and
have a cup or so of broth left. |
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Let them cool and add: |
| 1/2 - 1 |
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raspberry vinegar |
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Pack in a jar and refrigerate overnight.
It will keep for weeks. |
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Serve cold or at room temperature. |
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Notes &
Variations:
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Add a little sugar if you want to cut the
sourness of the vinegar.
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Add some sliced raw onion to the cooled beets.
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Thanks to the unidentified woman in the Palo
Alto Co-Op market who gave this recipe!
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