Friday, October 29, 2010

Pickled Beets

This recipe comes from The Yellow Farmhouse Cookbook by Christopher Kimball, published in 1998. Kimball writes that “Pickled beets are a classic farmhouse preparation since they keep well—a few weeks—in the refrigerator and they go will with most meats. They also pack a lot of flavor, which is helpful when serving a simple roast.”

Pickled Beets
Serves 4


⅓ cup red wine or cider vinegar
½ cup chicken stock
2 tablespoons balsamic vinegar (optional)
⅛ teaspoon dry mustard 1.8 teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon salt
4 cups boiled or roasted beets

Combine all ingredients except beets in a large skillet. Bring to simmer over medium-high heat, reduce heat to medium, and simmer gently for 5 minutes. Add beets, increase heat, and simmer, stirring frequently for 8 to 10 minutes or until nicely glazed. Remove from heat and serve hot, at room temperature, or chilled.

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