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Pickled Beets And Pickled Beet & Arugula Salad Cookbook Recipes

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1 lb (500 g) beets

1 white onion, sliced

1 cup (8 fl oz/250 ml) cider vinegar (5 percent acidity)

1/4 cup (2 oz/60 g) sugar, or to taste

1 Tbsp cardamom pods

1 Tbsp whole cloves

Pinch of salt

Process the jars for 7 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, see pages 228–229). Let the jars stand undisturbed for 24 hours and then set them aside for

1 week for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 3 months. If a seal has failed, store the jar in the refrigerator for up to 1 week.

For the croutons (optional)

6 slices day-old baguette, each 1 inch (2.5 cm) thick

2 Tbsp olive oil

1 /4 tsp sea salt

2 tsp minced fresh thyme

2 Tbsp white wine vinegar

1 tsp Dijon mustard

1/2 tsp freshly ground pepper

1/2 preserved lemon, peel only, minced (see instructions here )

1/3 cup (3 fl oz/80 ml) olive oil

4 cups (4 oz/125 g) arugula

1 cup (6 oz/185 g) Pickled Beets, slices halved

1/4 lb (125 g) ricotta salata cheese

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