Nell Abercrombie, Communications & Events
Vinegar pickling is an easy, quick way to preserve vegetables, and the deep earthy sweetness of beets pairs deliciously with vinegar's tart acidity.
These pickled beets would make a delicious snack on their own, or easily bring complexity and brightness to salads. Toss them with greens or legumes, or serve them alongside a rich main dish. Once you've eaten the beets, blend the remaining brine with olive oil for amazing salad dressing, or use it to finish soups and other dishes.
Over time, vinegar can react with metal and rust metal lids. An easy fix is to cover the mouths of your jars with a piece of parchment paper, and close with the canning lid ring or a rubber band.
For the beets and brine:
For your spice blend:
Putting it all together:
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