Pickled Beets With Caraway

1. 1

   Place the beets and caraway seeds in a bowl or jar.

2. 2

   In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar.

3. 3

   Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture.

4. 4

   Stir until the sugar is dissolved.

5. 5

   Add the salt and stir well.

6. 6

   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.

7. 7

   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.

8. 8

   Remove from the brine with a slotted spoon to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.