Wednesday, October 5, 2011
Harvest from the garden--a row of ruby red beets. They were all sizes, in a raised bed, so the watering on them was inconsistent. I cooked, peeled, and then cut them up. I made a brine of 2C vinegar, 2C water, 2C sugar, added a couple of cinnamon sticks, a dozen cloves, 2 small onions and 2 t. allspice, cooked for 10 minutes or so and jarred them up. I did not process them, so put in 3 tight lidded quart jars in the refrigerator. Beets are not my favorite vegetable, altho we have eaten several meals of buttered beets. However, they are good for your body, so even with the sugar on them, they should make a good addition to a winter meal.