I have made substitutions to make the recipe more consistent with what I would do.
- 6 red beets
- 1/4 cup molasses
- 1 teaspoon salt
- 3/4 cup cider vinegar
- 1 cup of water
- Remove surface dirt from the beets and steam for 15 minutes.
- When cool, peel beets and top and tail them. Cut up into bit-sized pieces, and place in a glass container.
- In a measuring cup add molasses, salt, cider vinegar, and water.
- Whisk liquid to dissolve molasses and salt, and pour over the prepared beets.
Showing 3 comments
How long can you keep it in the refrigerator?
It is much healthier and very easy, to ferment your beets. Check out Sally Fallon’s book or Sandor Katz.
How does the molasses work better than the sugar?