INGREDIENTS

INSTRUCTIONS

Place the beets in a saucepan and cover with cold water. Bring to a boil,
reduce the heat and simmer the beets, loosely covered, for 25 to 30
minutes, or until easily pierced with a fork. Drain the beets, reserving 2
cups of the cooking liquid. When cool enough to handle, rub the skins off.
Slice the beets into strips and place in a 1-quart jar, along with the
onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom
seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to
dissolve the sugar, while stirring. Pour warm vinegar liquid over the
beets, onion and garlic in the jar. Let cool to room temperature, then
cover, and refrigerate overnight. (Pickled beets will keep for 1 week in
the refrigerator.) In a large bowl, combine the pickled beets, gherkins,
and apple. In a small bowl, blend together the horseradish, sour cream,
salt, and sugar, and add to the pickled beet mixture. Stir gently, cover
and refrigerate. Serve salad chilled. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B07 broadcast 05-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-22-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You can no more outgrow your need for God than you can outgrow your need for oxygen”