Yesterday I had the pleasure of spending the day with a dear friend, learning how to can pickled beets. The day before yesterday I would have told you that I was not a fan of beets. In fact, I might have told you I thought they tasted like dirt. Today, I have a completely different story to tell and I am already including beets in all their magenta red glory, in next year's garden. Seriously! Sometimes we just have to open our minds and let new experiences inside.
First, we harvested the beets. Although she had been thinning them by using the greens in various dishes, there were tons of beets...two HUGE armfuls actually. After removing the beets from the greens, leaving about an inch of stems, we washed the greens and stored them for some other delectable purpose. We scrubbed the beets to remove any remaining soil. Next, we boiled the beets for about 15 minutes or so...enough that the skins came off easily. After cutting the top and the bottom off, the skins literally slipped right off like magic. (Before the actual food preparation, all the canning jars, lids, and pots need to be heated and sterilized to remove any possibility of contamination. Long term food storage needs to be done in a careful and clean fashion...please refer to a good guide for exact directions.)
Then she made a fragrant concoction of apple cider vinegar, sugar, and spices to add to the jars with the beets and onions. After slicing and layering the beets and onions, the heated liquid was poured over the top. She sealed the lids and screwed on the bands and put them in the pots to process. Pickled beets take about 30 minutes to complete.
The jars were absolutely beautiful! (I know, I know...where is the picture? I forgot to take one if you can believe it!) They were full of a deep magenta red mixture that one just has to experience to appreciate. These were not the cold, flaccid, crinkle-cut things you find on a mediocre salad bar. (The reason for my aforementioned distaste of beets.) When I tasted one of these fresh, organic, lovingly-grown beets after they came out of the pot, I had an unexpectedly pleasant surprise. Another mysterious vegetable to add to the growing list of favorites. So...... beets anyone?
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