Monday, October 20, 2014

A Kitchen Weekend…and a recipe for Pickled Beets

It was a cold weekend in central NY, so I spent a lot of time in the kitchen.

It was a perfect weekend for Beef Stew….

….I picked the last of my herbs and dried them….

...I made some herbal vinegars...

…I roasted some fresh asparagus for dinner last night...

…and I tried a new recipe for Pickled Beets!

 Pickled Beets with Orange and Rosemary:
Peel and wash 2 lbs beets.  
Boil them in about 1/2" water until tender and pack them into 2 pint jars with a small sprig of rosemary and  a strip of orange zest.

In a saucepan, mix and bring to a boil: 2/3 c fresh orange juice, 1/2 c sugar, 1/2 c white wine vinegar, 1t kosher salt:

Pour hot liquid over the beets and seal with canning lids.  Best eaten after 3 days!

I have a stack of "new" recipes to try and a "Pinterest file" full of other recipes to try….and I don't think there is enough time to prepare half of them!!

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1 comment:

  1. The pickled beets sound wonderful! Chilly here too, but I just picked more cucumbers yesterday from my garden. Have a good week!


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