PICKLING BEETS AND GARDEN VEGETABLES

As promised on the previous Jet Fuel Post – the Beet pickling recipe,

I am huge fan of pickling and health benefits of fermentation.  Several books and places for information HERE ,HERE and HERE.  We grew beets this year in our garden among a few other little beauties and besides roasting them I wanted to pickle them.  We harvested (LOL) our beautiful beets, cleaned and washed them, removing the stems and peeling.  There is such a satifaction of planting seeds – watching them grow tending and than eating what you made!  Crazy – I then pulled out my mandolin aka Mr. Danger please be careful when using this kitcehn tool  I sliced them very thin as to absorb the pickling liquid even better.  Plus they look so darn pretty that way.  Any slicing method you choose will do, maybe even thin matchstick slices that would be a good crunch.  For the pickling liquid use the recipe below.  I prefer a more vinegar, low salt version but try it out and make it you own.

***Side note:  I will even drink this after it sits for a while it becomes a “gut shot” I buy the Farmhouse:  Beet Ginger Gut Shot so this will be my DIY version.

Proof of a hard days work!  I close the lids tightly and refriderate since we didnt “can’ them and steilize the whole thing but this will last indefinetely – I hope your like this – share with me what you do with all your garden bounty!  This pickling liquid can be a base for what ever veggie you want to add, carrots, ginger you name it.

Of to the races all – it’s a busy Monday around here for me.  Restaurant stuff, new uniforms, light fixture, paint touch up, make sure to have a proper workout, prepare for small dinner party tomorrow night – I am going Mediterranean in my theme.  Plus will be posting on my skincare products and everyday makeup.  Working on some videos as well.   I am taking an online class for photos and videos!  Yeah!