I didn't get around to posting on my blog yesterday. I ended up being too tired in the evening and then ended up going to bed late anyways. Go figure. In any case, all I intended was to share this picture of pickled beets that I finally got around to making. Whew! What a time consuming endeavor. That took far more time with far less to show than say canning tomatoes. I took the recipe from the "Bernadin Guide to Home Preserving." This isn't something that I've made often enough to have one favorite recipe, but I think this one might just be a keeper. I really like the combination of spices they used.
2 comments:
Those ruby red jars are very pretty! I haven't had pickled beets in years.
Do you like the Bernardin book?
Yes, sometimes I think I can just because the jars do look so pretty. I haven't used the Bernadin book much as I mainly do my own thing, but it is an excellent reference (recommended processing times for different fruits /veggies etc). There are some recipes though, that I will try at least once: Peach Rum sauce; Watermelon Rind Pickles (my grandmother used to talk about those); Zesty Zucchini Relish (always looking for new ways to use zucchini).
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