Sunday, November 2, 2014

Recipe: Pickled Beets

I've never liked beets. They've always tasted like dirt to me; and not good, sweet, rich earth but more like dry, nasty road dust. I've known some people who love them, saying that they are sweet, especially roasted. So I tried roasting Others said to only eat the little ones...nope. Glazed? No. Raw? Oh, absolutely not!

So when I got a bunch in the CSA box last week I immediately put them aside to give to my mother-in-law. With one thing or another though, the beets never made it to town. I finally decided that I needed to do something before they went bad (also, I wanted that fridge space back).

Searching the web for inspiration I stumbled on several bloggers who disliked beets as much as me, but who loved pickled beets. Pickled? Well...that would be different. So I went to one of my favorite cooks, Marisa of Food in Jars, and, sure enough, she had a recipe: Pickled Beets with Honey. The recipe was created by Camille Storch of Wayward Spark. Oooooo-a new-to-me gardening/cooking blog!! After spending a couple hours checking out Camille's website I finally got down to business.

First I scrubbed the beets. They looked like a bunch of rather odd mice.

Next I trimmed off the ends and peeled the outer layer using a potato peeler. The little ones were quite aggravating.

After that was steaming, cooling, and slicing. Oddly, these beets didn't have that intense earth smell while they steamed. After they cooled I sampled a slice and was rather surprised at how sweet it was. Still dirt-tasting but not bad-I could see how, with a touch of butter and salt, they would be tasty. 

Finally the slices were packed into jars with a bit of chopped onion and processed. I was rewarded with 3 pints of jewel-like pickled beets. I'll give them a week or two to cure and then have a taste test.

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