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In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl and serve.
A variant historically associated with the Pennsylvania Dutch is the pickled beet egg where whole beets, onions, vinegar, sugar, salt, cloves, and (optionally) a cinnamon stick are used as the brine. [5] The eggs take on a pink or even purple color from the beets and have a sweet and sour taste.
Pickled beet eggs are hard boiled eggs that are cured in a brine of beets, beet juice, vinegar, sugar, cloves and other spices. There are many regional variations [2] to this classic dish; for instance, some recipes substitute cider vinegar for white vinegar, and brown sugar for white sugar. [3]
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Roast the roots for a tasty beet and goat cheese salad, then sauté the greens in the same way you might cook spinach or chard. Other fun ways to use beets is in a pink beet hummus or pickled ...
By the middle 1950s only contract canning was done, packing corn, peas, beans and beets for large supermarkets and putting the customer's labels on the product. By the 1960s, any company doing business on or using the canal for dumping of process water, found that times were changing.
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