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Swedish Pickled Beets

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)100.38
Carbohydrates (g)4.4454
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put everything except the vinegar into a medium pot and bring to a boil. | 2. Simmer over medium heat about thirty to forty five minutes, or until the beets are tender. | 3. Drain and cool slightly. | 4. When beets are still warm (but cooled enough to handle), peel and cut into quarters. | 5. Place in a quart jar or other container with a lid and pour the vinegar over the beets. | 6. Note: Use glass if possible--anything plastic and some ceramics will discolor. | 7. Cover the mixture and refrigerate for at least two days before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 4 - - - -
    bay leaf 2 - - - -
    allspice berry 2 - - - -
    root 1 horseradish cut - - - -
    water 2 quarts - - - -
    vinegar 2 cups 100.38 4.4454 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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