Rosemary Pickled Beets

Stovetop

Makes 4 cups


Ingredients:

2 lbs small beets

½ cup red wine vinegar

2 Tbs sugar

4 small rosemary sprigs

salt and pepper to taste


Preparation:

Cut off beet greens, leaving three inches of stem. Wash well.


Place beets in a medium saucepan, covering with cold water; bring to a boil.


Reduce heat, cover and simmer until tender, 40 to 50 minutes. Drain.


Rinse under cold water and slip off skins.


Slice or quarter beets.


In a small saucepan, combine remaining ingredients.


Bring to a boil. Pour over beets.


Chill for at least six hours before serving.


Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT




The Store - Retail: 203-227-4175

Wholesale ONLY: 203-452-0913 

© 2020 Gilbertie's Herbs
 

Site Design: Gia Watkins, Get Noticed 360