i've been wanting to make pickles my whole life but it always seemed like so so much....so much work! when i learned you could make small batches and skip all the vacuum sealing scary big boiler pot stuff, i was so excited. here they are; carrots and beets with lots of dill and garlic. i basically love all pickled things you name it and pickle it and i'll eat it. yummy, can't wait.
this is the before pictures when we came back from the market, those are beet stems sticking out of jon's awesome bag he made. available soon on RATS.
recipe:
-wash, peel and cut veggies, herbs and garlic. place in super clean jars.
-boil brine (2 cups vinegar, 2 cups water, 1/4 cup sugar, 2 tbs pickling salt) and then simmer 15 minutes. then lets stand 5 minutes and add some fresh herbs to it.
- pour brine into jars covering veggies and screw on lid
- keep in the fridge and eat in a couple of days
SO EASY!! also drink equal amounts of beer while cooking...i'm kinda drunk.
1 comment:
just ate some pickled beets for breakfast. not even 24 hours later and they are delicious!
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