PICKLED BEETS WITH CARAWAY
Caraway, great with carrots, is also very nice with beets. The trick to succeeding with these is to slice them very thin - about 1/8 inch thick. You can do this on a mandoline or with a Japanese slicer, or just use a sharp knife. The longer these are left to pickle the better. My favorite way to serve these pickled beets is to cut them into thin julienne and add them to a salad or make them into a beet slaw.
Provided by Martha Rose Shulman
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Place the beets and caraway seeds in a bowl or jar.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the beets and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks, the longer the better. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the beets to keep them submerged. Remove from the brine with a slotted spoon to serve.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 821 milligrams, Sugar 34 grams
PICKLED BEETS
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
SPRING CARROT PICKLES WITH CARAWAY
You don't have to limit yourself to the young multicolored carrots that I'm finding at the farmers' market right now, but they are particularly beautiful, at least until the colors fade with time. Carrots and caraway make a good marriage.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Place the carrots and caraway seeds in a bowl or jar.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 819 milligrams, Sugar 38 grams
GERMAN BEET SALAD WITH CARAWAY SEEDS
This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.
Provided by Naschkatze
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
- Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.
Nutrition Facts : Calories 73.1 calories, Carbohydrate 9.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 209.9 mg, Sugar 6.6 g
CARAWAY PICKLES
Provided by Ed Lee
Categories Super Bowl Low Fat Vegetarian Low Cal Vinegar Spice Cucumber Healthy Low Cholesterol Vegan Cinnamon Caraway Bon Appétit
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Place cucumbers in a stainless-steel or heatproof glass container; set aside.
- Bring sugar, all remaining ingredients, and 1/2 cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. Let cool for 10 minutes.
- Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.
PICKLED BEETS WITH CARAWAY
Categories Vegetable
Number Of Ingredients 7
Steps:
- Place the beets and caraway seeds in a bowl or jar. 2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the beets and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks, the longer the better. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the beets to keep them submerged. Remove from the brine with a slotted spoon to serve. Variation: Add 4 or more small spring onions, bulbs only, cut in half lengthwise. This imparts a mild onion flavor to the brine and to the pickles. Another variation: Cut the pickled beets into very thin julienne. Serve as is, or combine with plain yogurt for a delicious beet slaw.
SIMPLE PICKLED BEETS
Steps:
- Preheat oven to 350 degrees. Wrap beets in aluminum foil, and place on a baking sheet. Bake until tender when pierced with the tip of a knife, about 1 hour and 30 minutes. Remove from oven, and let stand until just warm. Slip skins from beets, and slice beets into wedges.
- In a medium bowl, whisk together vinegar, sugar, caraway seeds, salt, and pepper. Add beets, and toss to combine. Will keep, refrigerated in an airtight container, for up to 2 weeks.
BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS
This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
- In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.
Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 172 g
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