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  • Home-made pickled beets
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    Even the smallest should have a little consistency. Beets should be tender but not mushy, al dente but not raw.
    By Andreas Viestad

    Home-made pickled beets

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    Servings: 18

    PREPARATION:

    • 1

      Clean the beets and place them in a pot of salted water. Bring to a boil and skim off any impurities.

    • 2

      Boil the beets for 20-30 minutes until tender. Test their readiness by pricking them with a little knife. It’s important that they are all about the same size. If not, remove them at different times as they get done.

    • 3

      Run cold water over the beets when they are done and peel them. Cut into slices and place in a boiled jam or pickles jar.

    • 4

      Beet brine: Boil all the ingredients (except the horseradish, it gives a bitter aftertaste if boiled) in a pot. Remove the brine from the heat and add the horseradish slices. Pour the warm brine over the cooked beets. Let the beets soak for a couple of days before eating.

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  • Servings: 18

    PREPARATION:

    • 1

      Clean the beets and place them in a pot of salted water. Bring to a boil and skim off any impurities.

    • 2

      Boil the beets for 20-30 minutes until tender. Test their readiness by pricking them with a little knife. It’s important that they are all about the same size. If not, remove them at different times as they get done.

    • 3

      Run cold water over the beets when they are done and peel them. Cut into slices and place in a boiled jam or pickles jar.

    • 4

      Beet brine: Boil all the ingredients (except the horseradish, it gives a bitter aftertaste if boiled) in a pot. Remove the brine from the heat and add the horseradish slices. Pour the warm brine over the cooked beets. Let the beets soak for a couple of days before eating.

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