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!!