I recently made a hundred-year-old recipe for Sliced Beets in Lemon. They taste similar to pickled beets – though typically vinegar is used to pickle beets. This recipe instead called for lemon juice. This recipe is quite healthy with only 2 tablespoons of added sugar. .
The Sliced Beets in Lemon were lovely, and tasted very similar to the pre-packaged pickled beets sold in the produce section of my local store.
Here’s the original recipe:
It seems odd that the recipe called for optionally adding one hard-boiled egg to the pickling liquid. The recipe only makes enough liquid to cover one -or maybe two – hard boiled eggs. It seems like the recipe author either would have skipped the egg or used larger qualities of the ingredients so several eggs could be added. Maybe only one person in her family liked eggs in beets.
I was also a bit foggy on how to serve the Sliced Beets with Lemon “with a sprig of green leaves stuck into one end for garniture.” I interpreted it to mean that parley was to be used as a garnish.
Here’s the recipe updated for modern cooks:
Sliced Beets in Lemon
1 bunch medium beets (3 – 5 beets)
1 cup water
1/2 cup lemon juice
2 tablespoons sugar
1 teaspoon salt
1 bay leaf
1 hard-boiled egg, optional
sprigs of parsley or other green for garnishing, optional (I used flat leafed Italian parsley.)
Cut the greens off the beets, and place in a large saucepan. Cover with water and bring to a boil using high heat, then reduce heat to medium and simmer until the beets are tender when poked with a knife (30 – 40 minutes). Remove from heat and drain. Allow beets to cool slightly so they can be handled, then rub the skins off and slice beets into a bowl. Set aside.
Put water, lemon juice, sugar, and salt in a large saucepan; stir to mix. Then bring to a boil using high heat. Remove from heat; add bay leaf and then gently pour over the sliced beets. Chill.
If desired, a hard-boiled egg can be added to the liquid before chilling.
If desired, garnish with parsley or other greens before serving.