SourdoughNative

Today, I decided to prepare some of the bounty from our garden. We had a hard frost 2 weeks ago and DH picked everything he could just prior to that. So, I had about 1.5 lbs of beets and 3 grocery store bags filled with green tomatoes. 

First in order was doing a quick pickle on the beets.  I washed and trimmed them and put them in foil, drizzled with olive oil and roasted them at 350F for 35 mins. I let them cool and using a paper towel wiped all their skins off and them put them in a resealable bag in order to pickle them. 

 

Easy Pickled Beets  

• 1cup Apple Cider Vinegar
• 2 cups water
• 1 tbsp Kosher Salt 
• 1 tsp honey or sugar
• peppercorns
• 2-3 cups of cooked beets

Put all ingredients except beets into a  sauce pan and bring to a boil and then simmer for 3-5 minutes. Remove and allow to cool slightly.
Meanwhile slice or chop the beets into desired size and place into a clean, sterile quart jar.
Pour hot liquid over to cover by 1/2". Allow to cool, and then refrigerate for 24 hrs.
Enjoy, will keep refrigerated for 2-3 months.