My sister T sent me a book of pickling recipes
a few weeks ago and I've been dying to try them out. With a great bunch of beets in my fridge and a half gallon of vinegar in my pantry, I decided that my moment had come.The recipe for pickled beets (or beet root as my dad would say) was very simple with almost all of the ingredients coming straight from my pantry. The only thing that I didn't have on-hand was whole allspice, which was actually a little tricky to find. W. F. didn't stock it, but luckily Penzey's did.
The beets came out deliciously and we've been eating sandwiches of them on multigrain bread with feta cheese. A said that he was hopeful that a few will make their way into his salads in the coming weeks. (Sounds like a thumbs up to me!)
I figure that if you're going to take the time to get a huge canning pot of water to boil, you might as well get busy with a marmalade or jam. I chose to make little jars of cara cara orange and meyer lemon marmalade. De-lish. As an added plus I got to tend to pots of bubbling colors for a few hours, which was nice considering how dreary it was outside.
By the way, if you're going to can this summer do yourself a favor and buy one of these. I almost dropped the hot, heavy jars back into the pot several times, which would have sent a huge splash of boiling water my way had I not MacGuyvered my tongs with an enormous grill spatula.
[1-4. c. lynn]
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