Pickles and preserves
Russian-style pickled beets are made by quickly softening red beets in a pressure cooker, then packing them in jars with a vinegar brine. Pressure cooking greatly shortens the time normally needed to boil beets.
Place the sliced beets with a little water in the pressure cooker and close the lid. Bring it to pressure, then cook over low heat for 15 minutes. Wait for the pressure to release naturally.
Bring the vinegar, water, sugar, and salt to a boil. Boil for 5 minutes, then remove from the heat.
Pack the cooked beets and garlic into clean jars. Once the brine has cooled completely, pour it over the beets and close the lids.
Wait for the pressure to release naturally; opening the cooker too soon may leave the beets undercooked. Let the brine cool completely before closing the jars, or condensation and mold may develop. No major allergens are listed in this recipe.
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