[Cz-L] Pickled beets

Dear Arthur,

Thanks for the recipe.

Passover is a long time from now, but right now, I can get very nice beets
at the farmers market, which put me in mind of borsht.
Now I get it: Making pickled beets is just like making pickled cucumbers,
minus the dill and garlic. ROSELL! A true Eastern Europe ELIXIR!
Usually it is the water and juice of the pickled cucumbers which is called
Rosell. Of course they have to be home made pickles. A glass of ice cold
Rosell on a hot summer day is better than anything the Greek gods could have
dreamt of. It is also the most important ingredient of "Ciorba de verdure"
(Romanian sour vegetable soup).
Arthur, you forgot the SALT. Non-iodized salt should be used, to make an
almost saturated solution in the water before pouring it over the beets.

Mimi

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Received on 2010-07-05 13:35:27