Ingredients:
3 Cup(s) Beets, cooked or canned, sliced
1 Tablespoon(s) Fresh horseradish, grated (or use about 4 t prepared horseradish)
8 Cloves, whole (or use about 1/2 t caraway seed)
2 Cup(s) Vinegar
1 Tablespoon(s) Turnips, peeled and grated
2 Teaspoon(s) Rosemary, dried |
Directions: Layer beets in a glass or earthenware bowl, sprinkling layers with
horseradish and cloves.
Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and
refrigerate for 24 hours.
NOTES:
* Pickled beets -- This recipe could be used as part of a 12-course meal
known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown
on Christmas Eve. Yield: Serves 4-6.
: Difficulty: easy.
: Time: 15 minutes preparation, 1 day pickling.
: Precision: Approximate measurement OK.
: Original recipe passed down through the generations and translated from
Polish into English (with a few mods) by Edward Chrzanowski
: MFCF, University of Waterloo, Waterloo, Ontario, Canada
: echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski
: Copyright (C) 1986 USENET Community Trust
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