Monday, June 9, 2014

Pickled Beets

I picked about 3 pounds of the Chiogga beets and decided to try pickled beets today.  The recipe I followed is here:

First I cleaned and boiled the beets on the stovetop -- and when they say the skins slip right off, they really do! Really easy.  These beets turned from bright pink to almost white with a few bits of pink and orange when they were cooked.  Since these are refrigerator beets, no processing required other than the clean jars and boiling the syrup.
 These won't be the bright, deep red that you usually see as pickled beets, but I can't wait to try them -- in about three weeks!

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