The week of July 30 in the GFGF theme of Vegetables, I chose Beets. Here is the recipe I used for Refrigerator Pickled Beets if you would like the recipe to make it for yourself: click here.
The ingredients: beets, cider vinegar, water, sugar, salt, ground mustard, and whole peppercorns.
The Good Friends Good Food group has switched from the theme of Salads back to the theme of Vegetables for this next round of cooking through October. Then the next round will center more around cooking for the upcoming holidays. I chose beets because I love beets. I might be in a minority here because I’m not sure anyone else is planning to play around with recipes for them and make something. Oh, well. I was hoping for a convert or two. I don’t know why…I have no fans here at home, with beets I’m on my own.
I like beets prepared any way you want to prepare them. I had never before pickled them myself, always just picking up a jar here and there at the store when the pickled beet urge presented itself. I figured this would be a good time to learn how to make some pickled beets. So easy…making them is so easy. Since I am the only one who will eat these here at home, I decided I would just make a small jar and not bother with a canning process, etc., as I could just eat them within a few days. I hunted around in my pantry for an appropriate jar and came across this TJ’s Peach Bellini Jam jar that looked like it would work just fine, and it did. I even included it in the photo, it seemed like such a perfect vehicle. (And, btw, that jam is really good if you were wondering about picking up a jar the next time you are at TJ's.)
The recipe is really wonderful, I have copied this into my permanent recipe cards and will definitely be making these again…and again…and probably again and again. I like that it doesn’t have as much sugar as some of the other recipes. I made it as she stated but I’m thinking I could probably reduce the sugar even a tiny bit more for my taste and still be happy with it. I let it sit in the refrigerator for two days before I used the beets, they soaked up a great deal of flavor in that amount of time. So good. Here I simply served them on some lettuce with some feta cheese and drizzled some of the pickling brine for the dressing. Simple, delicious. Are you sure you don’t like beets? Because if you aren’t sure, you might want to try this recipe. I’m looking for converts.
To see what the others made with their Salad with Beets, you can click on the members’ blogs listed here: Peggy, Margaret, Ulrike, Donna, Ellen, and Nancy.
Next up are Vegetables featuring Potatoes, chosen by Margaret, posting date on August 13. If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.