I rarely see fresh beets (beetroot) here.
It’s not a vegetable I really liked when I was younger, but I have always loved pickled beets.
What I remember most clearly about the first time I made pickled beets is the mess.
Red beets, the most common, leave a lovely, wine-colored stain on everything they touch.
Fresh beets have to be trimmed, boiled, skinned and cut before one can do anything with them, ample opportunities for touching and staining.
Here, beets are sold cooked, peeled and vacuum-packed.
It takes about 10 minutes to make these Pickled Beets.
If you can’t get pre-cooked beets, and don’t want to bother with fresh, raw beets, try frozen or canned (well-rinsed).
And for those who are confused: this is what mason jars are for… Not salads.
Total time: 10 minutes
- 16oz (480gr) red beets, cooked, peeled and sliced
- 1 small onion, sliced
- 2/3 cup cider vinegar
- 1/2 cup sugar
- 1/3 cup water
- 2 tsp mustard seeds
- 1/2 tsp kosher or pickling salt
- 1/2 tsp whole cloves
- 1 cinnamon stick, broken
- Put all ingredients except beetroot in a large saucepan and bring to a boil. Simmer 5 minutes.
- Add sliced beets and simmer 3 minutes longer.
- Put contents into a glass jar or container, cover and let cool.
- Refrigerate and eat within a month or two.
Mon mari has a new toy.
This is a photo of the old tractor / mower.
Don’t you love the seat?
I really don’t see why he would want a different tractor…. A little duct tape, a bungee cord or two….
But the new one has bigger tires.
And a drink holder.
It also starts mowing without having to jab the blades with a stick, will go in reverse without getting off and pushing, and starts every time.
It was the drink holder that clinched the deal, though…. It’s on the far side in the photo. You’ll just have to trust me.