Pickled Beets and Beet Greens

I made these mustard and bread crumb pork chops again tonight. Forgot to take a picture but they are so easy and so good, you need to try them!  I threw some sweet potatoes in to bake with them, and then cooked some beet greens in a skillet when everything else was done.

I picked 6 beets yesterday from the garden, trimmed them and baked them in foil. After they’d cooked and cooled a bit, I took the skin off and refrigerated them. I saved the clean green tops (some were not so pretty) to cook tonight for dinner.  I cooked them like I cook chard, heating a bit of oil and chopped garlic, then adding the stems and cooking a few minutes, then adding the still-wet-from-washing chopped leaves and cooking until done, topping with some lemon juice.

I sliced the beets up and put them in a quart mason jar for refrigerator pickled beets. (I’m not doing the water bath thing for just one quart. We’ll eat these in the next few weeks.) I used Down to Earth’s recipe basically. I love her blog.

Pickled Beets

  • 1 cup water
  • 2 cups apple cider vinegar
  • 2 1/2 Tbs sugar
  • 1/2 tsp salt
  • 1/2 heaping tsp each of mustard seed, celery seed and peppercorns
  1. Bring the water, vinegar and spices to a boil, then let cool. Slice up your beets and put in a quart jar and pour the vinegar mix over them, then cover and refrigerate. I have some leftover pickling brine so will pickle something else tomorrow.


Dill Pickled Carrots

The other day I finished up a jar of my homemade pickles from last year and couldn’t bear to throw that good tasting brine out.  I remembered my mom used to slice up carrots and put in leftover dill pickle brine so I did that. (Refrigerate of course.)  Yum!  They make a great addition to my lunches as a nice crunchy side dish.




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