We were in the mood, so figured why not keep going? We made Zucchini Relish, we made Apple Butter, why not make Pickled Beets?
So I headed down to the Wednesday Farmer’s Market and bought all the beets I could find. They were small, and there wasn’t enough of just the dark purple ones, so I ended up with a big multicolored batch.
I cut off the greens and dehydrated them for my soup each week, while Bryan boiled, peeled and chopped the beets.
From then, it was just a matter of assembling the other ingredients and canning the results. Our pantry is looking good.
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