My garden has seen some successes and some failures, and I’m certainly losing a lot of tomatoes to squirrels, but there is no denying that August is the month of excess. Time to think about storage! Some things, like chard and peppers, I will flash-cook and freeze (blanching for the former, roasting or grilling for the latter). But for my extra beets, it’s gotta be pickling. I love pickled beets on salads, so I made sure to grow some inky red beets for just this purpose. And I found a recipe for making sweet pickled beets with onions here.
Since I also had too many carrots, I thought I’d use the same sweet pickling mix for them as well. Not sure what I’ll do with sweet pickled carrots, but I’m sure I’ll think of something.
I just thought I would mention that we have a lot of pickling stuff at the The Great American Spice Co. if you go to our website you will see http://www.AmericanSpice.com.
Thanks
[...] some ratatouille and devoured it over quinoa. Then on a picnic, my friends and I devoured the ginger-spiced pickled carrots I made, which turned out to be delicious. This weekend I might try making deep fried pickled [...]
They look delicious. Unfortunately my beets took too long to grow and are now a little woody.