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This recipe's origin is Bryce's mom, who got it from Bryce's paternal grandma. I reduced the quantities and sugar and make them as refrigerator pickles.
Makes two 24 oz jars (plus a little)
2.25 lbs whole beets
12 oz onions, sliced very thin
2 t. whole mustard seeds
1 heaping teaspoon kosher salt
3 T. brown sugar
3 T. splenda
1 1/3 c. cider vinegar
2/3 c. water
Scrub beets and steam until near-tender. (I cut very large beets in half.) Cool until you can handle them comfortably. Peel and trim ends. If you're lucky and have a mandolin slicer, put on your widest julienne attachment (mine is 1 cm) and set the slices to be about 1/8" thick. Julienne beets. If you've got a decent slicer, cut them about 1/8" thick then stack/cut into strips. Or give it a go with a knife. (Or if all else fails, run the lawnmower over them :-)
I use reclaimed pasta sauce jars (Classico are nice and I like the 24 oz size) -- fill with alternating layers of onions and beets, packing them tightly.
Put remaining ingredients in a small non-reactive saucepan and heat to a simmer. Pour over beets. Jab down the jars with a butter knife to free air bubbles. Tucked in the back of the fridge, they're good for at least 6 months.
I just tried some I made this morning and they're passable, but will probably taste "finished" in a few days.
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