Wednesday, October 19, 2016

Pickled Beets, Always More Work Than I Think

The last distribution of the farm share was yesterday and there were no more beets. That meant that I could get all the beets I'd been saving pickled, finally. I have a note next to my recipe to double the liquid, which I did. But, first, I had to make my own pickling spice as I seem to have run out. I couldn't find any in the cupboard.

Pickling spice: bay, cinnamon stick, coriander seeds, cardamom, mustard seeds, dill seeds, whole allspice, cloves, ground ginger, crushed red pepper, and black peppercorns. Some people also add juniper berries which is one of the reasons I don't often buy it pre-made. No sense in making something to which I'm allergic!

So. Using the recipe for pickled beets in the Ball Complete Book of Home Preserving, but doubling the liquid, I made enough pickled beets to fill three quart jars. The beets themselves took a long time to cook and slip the skins off. If I had to guess, I'd say that they longer they were in the fridge, the harder it was to remove the skins.

What do I have left? Six pounds of sweet potatoes. Two large bowls of squash: 3 butternut, 5 delicata, 2 acorn, 3 carnival. 3 cobs of popcorn. About 5 pounds of onions. 6 leeks and 2 bunches of scallions. Some escarole, lettuce, arugula, kale, chard, parsley, bok choy, and broccoli. 1 green pepper and about 6 red meat radishes. Nothing particularly cannable. Unless I want to cube up the squash and can that. Maybe...

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