Thursday, October 18, 2012

PIckled Beets and Hot Peppers


About a month ago, some friends gave us some produce from their garden. (Remember Angela, our Saurerkraut?  She's almost ready!)  I'm thrilled to say that we put it all to good use, including these simple refrigerator pickles.  I used hot peppers, garlic, onions and beets.  I did cook the beets first, boiling them for around 30 minutes and then peeling before slicing.  Note that I am using a plastic  cutting board on top of the wooden one so I don't stain it.  


Make sure to save the beet greens (I'll post what we did with them soon!). 


Chop your peppers and beets... so pretty! 

Simple Pickled Beets and Hot Peppers
1 large bunch beets, cooked, peeled and sliced
8 whole cloves garlic
1 small red onion, cut in half moons
Hot Peppers to taste (I used)
2 cups white vinegar
1/2 cup water
2 tbsp sugar
1 teaspoon non-iodized salt (more if your tastes desire)
1 teaspoon black peppercorns
1/2 teaspoon dried marjoram
4 while cloves
1 bay leaf

Method:
  1. Boil the vinegar, water, sugar, salt/pepper and spices , pour over beets in a sterilized jar.  Cool and refrigerate. 
  2. Enjoy!!



For more beet recipes click below:

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