July 18, 2013

Beet This

In learning this whole gardening thing, I thought I over-planted my beets; however, once they were cleaned, roasted and pickled, it didn't seem so over the top.
I adapted this pickling recipe from one that I used last year for my green beans; 
I thought that the heat from the peppers would balance the sweetness from the beets, and I believe it was a success. 
Plus, the acid from the lemons added dimension and balanced out the sweetness as well.
I made one batch and it was enough pickling liquid for three jars of roasted beets and one jar of green beans.
Now, we can eat our garden at leisure!
Do you have any good pickling recipes you want to share!? 
Send them our way!

Roasted Beets, Peeled, Cleaned and Ready to Rock
A Season of Snacks
The Magical Fruit

This recipe is for pickling the roasted beets. If you want to adapt it for pickled green beans, simply trim, clean and blanch the green beans and add a 1/4 cup of sugar to the recipe. Also, these should be stored in the refrigerator until they are eaten; if you wish to can them, follow the link provided below.

4 jars with lids
8 cups of beets, cleaned, roasted and peeled; larger beets cut into smaller sections 
Dried Chile Peppers (Such as arbol or thai; 1 per jar)
1 lemon, sliced thin
2 cups apple-cider vinegar
2 1/2 cups water
1 tablespoon of multi-colored peppercorns
2 tablespoons of kosher salt

1. Clean four jars well; put cleaned, roasted beets in the jars with lemon slices. Try to put the same amount of lemons in each jar.
2. Bring water, vinegar, sugar (for green beans), salt, chiles, and peppercorns to a boil. As soon as the liquid boils, pour over the beets into the jars, making sure each jar gets a chile pepper, and equal amounts of peppercorns.
3. Seal jars and refrigerate at least overnight and up to a few weeks to let the flavors develop.
4. Enjoy on tiny party forks.

Here is the link if you wish to can:

Tell us, what is your favorite food to pickle!?

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