Rodbetor Swedish Pickled Beets Food

PICKLED BEETS (SYLTEDE RODBEDER)

Steps:

• In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
• Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
• Pour the hot marinade over the beets and let them cool uncovered to room temperature.
• Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.

PICKLED BEETS

Steps:

• Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
• Preheat oven to 400 degrees F.
• In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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.

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:

• 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.

EASY PICKLED BEETS

Steps:

• Boil beets for approx.
• 15-20 minutes.
• Drain and pour cold water over them.
• Peel skin off and cut roots& tops off.
• In a sauce pan add remaining ingredients, stir.
• and add beets, bring to a boil.
• Simmer for 5 minutes.
• Chill.
• Good for 1 month in refridgerator.

PICKLED BEETS

Steps:

• Cook the beets until just tender.
• Slip off skins.
• Combine vinegar, water, sugar, spices and salt.
• Bring to a boil and simmer 15 minutes.
• Add the beets and simmer 5 minutes longer.
• Pack the beets into hot sterilized jars.
• Bring the syrup to a boil, then pour over beets.
• If not enough to cover add hot vinegar.
• Seal immediately.
• Allow to *pickle for 3 weeks before testing*.

REAL GOOD PICKLED BEETS

Steps:

• Strain and save juice from can of sliced beets.
• Set beets aside.
• In a medium sized pan, melt butter.
• Add flour and cook slowly, stirring constantly, to form a smooth paste.
• Add juice from beets, vinegar and sugar. Cook until thickened; add beets and cook on very low heat for about 5 minutes.
• Cool; refrigerate till cold.

SPICY PICKLED BEETS

Steps:

• *Beets should be no larger than 1 and 1/2 inches in diameter.
• Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
• Put Beets in a large nonreactive saucepan.
• Cover with boiling water and cook until tender-about 12 minutes-ish.
• Drain well.
• Remove peel and trim ends.
• Comvine the remaining ingredients in another large nonreactive saucepot.
• Bring to a full boil.
• Reduce heat and simmer for 5 minutes, stirring a few times.
• Add beets and cook until they are heated through.
• Remove cinnamon sticks and pieces.
• Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
• Ladle hot liquid over beet, again leaving 1/4 inch headspace.
• Remove air bubbles.
• Wipe rims and adjust two piece caps.
• Process in a boiling water bath canner for 30 minutes.

SWEET PICKLED BEETS

Steps:

• Combine all ingredients in a nonplastic mixing bowl (beet juice may stain some plastic). Stir and cover.
• Chill 4 hours.

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.