My friend Grace's recipe for quick pickled beets - been in her family since forever. And will be in my family since July 2013.
A bunch of beets
1/4 cup brown sugar
1/2 cup cider vinegar
1/2 cup water
1/2 stick cinnamon
4 whole cloves
Cook beets in skins until barely tender. Cool, skin, and cut into shape. Put remaining ingredients in saucepan and heat until sugar is dissolved. Allow to cool. Pack beets in glass jar. Cover with vinegar solution. Store in fridge. Best after a couple weeks.
Below: my adorable nephew Fisher is checking out what I'm doing. He's thinking "Wow, cousin Lyric's beets sure are purty. Ima make finger foods out of those and rub them in my hair and down the back of my neck".
My vegetable palatte is growing, but I haven't quite gotten to beets yet!
ReplyDeleteSide note, I just took at look at your stone wall and slope slide show. It looks wonderful!!
Note to self: plant more beets!
ReplyDeleteI love beets...... Especially pickled. Yes. I was a strange kid who ate their veggies willingly.
ReplyDeleteI just ate beets for lunch! Plain. I wish I had seen this earlier. Will definitely try it!!
ReplyDeleteMaking a note of these Wendy! I was turned on to beets by my grandmother! These look divine!
ReplyDeletemaking a note of these too, thanks Wendy. O and btw, Fisher is also thinking the beets might look nice squashed on the window and on any furniture nearby, so better watch out!
ReplyDelete