Pickled Beets

When visiting my parents earlier this year, I inherited two shoeboxes of my maternal grandmother's recipes. Her name was Sarah Fletcher Bordelon. Sarah was raised in Ruston Louisiana, but spent her whole adult life in Kaplan, 40 miles southwest of Lafayette. She and my grandfather (who was from Bordelonville) loved to cook. Some of these recipes reflect the Cajun culture they were immersed in, and some reflect the era that she collected and developed recipes. I feel close to her when holding these recipes- the contours and rhythm of her handwriting, the food stains on the notecards. Cooking these recipes is an act of cultural transmission. I will periodically share her recipes on Parallel Coasts.

Pickled Beets with Onion and Peppercorn

Pickled Beets with Onion and Peppercorn

Pickled Beets

3.5 pounds of fresh beets
2 cups of white vinegar
1 cup granulated sugar
2T salt
6 whole cloves
1 cinnamon stick
½ lb. onion- sliced

Cook beets in boiling water until tender. Drain, retaining 1 cup liquid. Peel and slice beets. In saucepan combine 1 cup beet liquid, vinegar, sugar, salt and spices tied in cheesecloth bag. Heat to boiling add beets and onions; simmer 5 minutes. Remove spice bag, continue simmering while quickly packing jar. 

I cut down the proportions by ⅓. Based on what I already had in my spice cabinet, I substituted the cloves for peppercorn.

Recipe as written by Sarah Bordelon in Kaplan Louisiana. 

Recipe as written by Sarah Bordelon in Kaplan Louisiana. 

I am curious to hear variations of this recipe....