We got the beets! We got the beets, we got the beets! Yeah! We got the beets!
If you didn't get my Go-Gos reference you should probably stop reading now.
With our first batch of CSA beets I roasted them, and transformed them into
a tangy baconlicious salad. Now, with batch number 2, I’ve gone and pickled them. Yay for vinegar!
After I roasted them and peeled the magenta beauties, they got sliced and put into mason jars along with…
- wafer thin onions
- a rosemary branch
- tarragon
Heat water, vinegar, salt and sugar until everything is dissolved. Let it cool a bit then fill up the jars with the goods inside. When the jars are completely cool stick ‘em in the fridge. Be patient for 3-7 days, then consume. These are pickled, not preserved, so they don’t have an infinite shelf-life. Eat them within a month, or use your best mold detecting judgement.
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