Cwikla - Pickled Beets
Yield
6 servingsPrep
20Cook
Ready
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
beets
cooked, |
*
|
| 1 | tablespoon |
horseradish
fresh, grated |
|
| 8 | Cloves, |
cloves, ground
whole |
*
|
| ½ | teaspoon |
caraway seeds
|
|
| 2 | cups |
vinegar
|
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
beets
cooked, |
*
|
| 15 | ml |
horseradish
fresh, grated |
|
| 8 | Cloves, |
cloves, ground
whole |
*
|
| 2.5 | ml |
caraway seeds
|
|
| 473 | ml |
vinegar
|
|
| 15 | ml |
brown sugar
|
|
| 1E+1 | ml |
salt
|
|
Directions
Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
Boil vinegar with sugar and salt for 2 minutes.
Pour over the beets.
Cover and refrigerate for 24 hours.
Note* Fresh horseradish can be replaced with 4ts prepared horseradish
