Harvested Beets Preserved in Vinegar Brine from Personal Garden Plot
In a delightful twist of events, the author of this article, who was previously unfamiliar with beets, has now become a passionate advocate for their cultivation and preservation. After tasting pickled beets at a friend's house, the author was captivated by their unique flavour and decided to start growing beets in their own garden.
Growing beets is a rewarding experience, especially when using the Garden in Minutes Garden Grids on raised beds. These vegetables thrive with ample water and compost, and they prefer a slightly alkaline soil, so don't forget to add lime if your soil is too acidic. Beets are a cool season crop, allowing for two harvesting opportunities: spring and fall. Give them full sun, only shading in the late summer at the beginning of a fall planting until they acclimate.
The author has discovered that the biggest challenge as a beginner was knowing when to harvest beets. A preference for larger beets, especially when canning pickled beets, is understandable. However, the author advises that after harvesting, the tops should be immediately cut off, as the greens may not be of the best quality when harvested later.
The pickled beet recipe presented in this article was formulated by food scientists and culinary experts with the aim of enhancing flavour and preservation techniques. The recipe requires 4 lbs of beets, 3 cups of thinly sliced onions, 2 cups of sugar, 3 sticks of cinnamon, 1 tablespoon of mustard seed, 1 teaspoon of whole allspice, 1 teaspoon of whole cloves, 1 teaspoon of canning/pickling salt, 2 1/2 cups of apple cider vinegar, 1 1/2 cup of water.
The pickled beet vinaigrette recipe is a simple and delicious accompaniment. It includes 1/2 cup pickled beet brine, 1 cup extra virgin olive oil, 1 teaspoon Balsamic vinegar (optional), 1 tablespoon Pure maple syrup (optional). The author even provides a link to a shaker bottle for the pickled beet vinaigrette.
The pickled beet recipe yields approximately 4 pints or 2 quarts. If pickled beets are to be eaten within 1-2 months, they don't need to be water bath canned; simply refrigerate. However, for longer storage, the author recommends following the traditional canning process, which involves roasting beets, combining ingredients in a stock pot, simmering, packing beets into hot jars, ladling hot brine over beets, adjusting 2-piece caps, and processing in a boiling water bath canner.
The author encourages readers to share their thoughts if they try the pickled beet recipe. After all, gardening and cooking are all about sharing the joy of home-grown produce with others. The author also offers free resources for growing a garden, making it easier for everyone to embark on this delicious journey.
So, why not give beets a try? With their rich flavour and versatility, these ruby-colored jewels of deliciousness are sure to become a staple in your garden and kitchen. Serve pickled beets in a salad with darker greens, nuts, goat cheese, and enjoy the culinary adventure that awaits you!
