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swedish pickled beets


this is marcus samuellson's recipe for the traditional swedish condiment. it calls for his swedish 1-2-3 vinegar, the recipe for which is posted. the beets should sit in the refrigerator for at least two days before you serve them, but they will keep in the refrigerator for up to a month. (so he says--mine disappeared the day they were served.)


# # # # # # # # # # # #


  1. Put everything except the vinegar into a medium pot and bring to a boil
  2. Simmer over medium heat about thirty to forty five minutes
  3. Or until the beets are tender
  4. Drain and cool slightly
  5. When beets are still warm
  6. Peel and cut into quarters
  7. Place in a quart jar or other container with a lid and pour the vinegar over the beets
  8. Cover the mixture and refrigerate for at least two days before serving

Step 6

Total Time in Minute 2940

Ingredients Count 6

cooking swedish pickled beets

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