Halal Consumer - Issue 29 - page 23

Pickled Beets
By Saira Mohiuddin
Ingredients
3 pounds beets
1 cup balsamic vinegar
1
/
3
cup honey
¼ teaspoon sea salt
1
/
8
teaspoon cinnamon
cracked black pepper
pinch cayenne pepper
Directions
1. Peel beets and steam, over low heat, in large pot filled with 1
cup water.
2. When beets are fork tender, after about 15 minutes, remove from
stove and cool.
3. Slice beets with mandolin set to ¼ to
1
/
8
of an inch.
4. Mix together balsamic vinegar, honey, sea salt, cinnamon, black
pepper, and cayenne pepper.
5. After honey is dissolved, pour mixture into an air tight container.
Add beets to mixture and seal container tightly. Let sit in refrigerator
for at least 12 hours before enjoying. Store in refrigerator.
Summer 2014
|
HALAL CONSUMER
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