Recipe By: Tom Lacalamita
Serving Size: 4

1 cup water
1/2 cup apple cider vinegar
1/3 cup brown sugar, packed
1 tablespoon pickling spice
1 teaspoon salt
2 pounds beets — up to 4 large, peeled and thinly sliced
1 medium red onion — sliced into rings
1 clove garlic — peeled and sliced
1 bay leaf

1. Combine the water, vinegar, brown sugar, pickling spices, and salt into the pressure cooker. Stir until the sugar dissolves. Add the beets, onions, garlic and bay leaf.

2. Cover and bring to high pressure. Lower the heat to stabilize the pressure. Cook for 3 minutes.

3. Remove from heat and release pressure with quick release.

4. Unlock and remove lid, taste the beets. They should be crisp-tender. If they’re too hard, return to high pressure for an additional minute.

5. Carefully remove the beets and onions with a slotted spoon to a bowl. Bring the cooking liquid to a boil and reduce by half. Pour through a strainer over the beets. Cool to room temperature before serving.

“Pressure Cooking for Dummies” Copyright: “2002”

NOTES: “Every recipe I have read for pickled beets cooks the beets first and then pickles them for up to 24 hours before eating. Because the pressure cooker infuses the food with whatever cooking liquid is being used, I decided to experiment and see whether I could cook and pickle the beets in one easy step. The results are delicious! – notes by the author

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