Beets
German-Style Pickled Beets with Anise with Dill
1 small bunch beets, washed & tops trimmed to 2 inches
1 small onion, chopped
Marinade:
1/2 c. water
1/4 c. cider or wine vinegar
salt and pepper
pinch of sugar (optional)
1-2 tsp. anise seed
Cook beets until just tender, perhaps 30 minutes. Slip off skins, roots & tops, then slice thin while still warm. Add onions and cover with marinade. Cool to room temperature before serving. Keeps for a week or so in fridge.
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