What’s sweet, tangy, and an amazing color? Pickled beets!
by Wendy Myers-Jennings and Vaughan Myers-Jennings
In years past we’ve struggled to come up with different ways to use our beautiful CSA beets, besides our go-to method: roast. Last summer we had great success with beet brownies (see last year’s blog for more info!) but this year, we have tried another method twice with great success: pickled beets!
The great thing about pickled beets is that they are so easy to make and provide a delicious condiment for almost any dish. To keep the kitchen cool during the heat wave, we cooked the beets in our instant pot. The only other cooking required is to make the pickling juice. Once that’s done, you pour the pickling juice over the beets and pop it in the fridge! Just try not to spill any of that beet juice because you’ll have a beautiful magenta stain. 🙂
Recipe from: https://bellyfull.net/refrigerator-pickled-beets/
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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html
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