I really like to keep a few of these around for snacks. They are great as is, but a little mayonnaise doesn’t hurt them. Plain mayo is fine, but you can season with dry mustard or other spices. Now that I have an herb garden again, i will try them with dill or chives and sour cream.
- 6 Beets
- 8 Eggs, hard boiled and peeled
- 1 Onion chopped (optional)
- 1-inch piece of ginger-root, peeled and thinly sliced
- 1/3 Cup Sugar or monkfruit or other sweetener
- 1 Cup Vinegar, mild like apple-cider or rice
- 1 Cup Water or beet juice, if using canned beets
- 1/2 tsp Salt or more
- 2 Bay leaves
- 5 Whole black peppercorns
- 12 Whole cloves
- 1/4 tsp (dry) ground mustard
Wrap unpeeled beets in foil and roast at 400F for 45-90 minutes until tender. When cool to touch, peel and slice.
Place roasted beets and onion, if used, in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sweetener, water or reserved beet juice, vinegar, salt, peppercorns, bay leaves, ginger-root, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and set out for 24 hours, refrigerate another 24 hours before using. Add hard boiled eggs and pickle for another 48 hours.
You may use canned beets or boil peeled raw beets until tender. The roasting does provide more flavor.
8 Servings.
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