Swedish Pickled Beets Recipes

PICKLED BEETS

Steps:

• Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.
• Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.
• Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

SCANDINAVIAN PICKLED BEETS

Steps:

• Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
• Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.

SWEDISH PICKLED BEETS

Steps:

• Put everything except the vinegar into a medium pot and bring to a boil.
• Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
• Drain and cool slightly.
• When beets are still warm (but cooled enough to handle), peel and cut into quarters.
• Place in a quart jar or other container with a lid and pour the vinegar over the beets.
• Note: Use glass if possible--anything plastic and some ceramics will discolor.
• Cover the mixture and refrigerate for at least two days before serving.

SWEDISH PICKLED BEETS

Steps:

• Combine vinegar, water, sugar, salt and pepper.
• Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them.
• Let stand at least 12 hours before serving.
• Serve with fried fish, hot and cold meats or on a smörgasbord. Enjoy!

RODBETOR (SWEDISH PICKLED BEETS)

Steps:

• Bring the vinegar, water, sugar, salt and pepper to a boil in a non-reactive saucepan. Reduce heat and simmer for about 5 minutes to completely dissolve sugar.
• Place the beets in a stainless steel or glass bowl. Pour hot vinegar mixture over the beets, cover and chill for at least 2 hours before serving.

SWEDISH PICKLED BEETS

Steps:

• Combine first five ingredients. Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them. Let stand at least 12 hours before serving. Serve with fried fish, hot and cold meats or on a smörgasbord.