Small Batch Pickled Beets

I'm not a gardener, but I do subscribe to a CSA Program that supplies me with plenty of fruits and vegetables that I don't normally purchase, and I love the challenge of finding ways to prepare them.  Last week our delivery included 4 beets and I thought it would be nice to pickle them.  Let me show you how I did it.

Boil beets until tender.

Cool until they're easy to handle.

While the beets are cooling, bring the vinegar, water, sugar, and salt to a boil to dissolve the sugar and salt.  Remove from heat and reserve until needed.

Peel the skins off with the dull side of a knife blade - if you use the sharp side of the blade, you'll remove more than just the skin.  you might also want to wear gloves so your fingers don't get stained. 

The aftermath.

My hands were covered in beet juice so I didn't get a photo of me slicing the beets, but I think you can figure that one out.  Pour the pickling solution into a large jar and add the sliced beets. Cover and refrigerate for up to two weeks.

Items used to make this recipe:

(affiliate links)

• disposable food safe gloves https://amzn.to/3ciNSEo

• black cutting board https://amzn.to/3dwOBBR

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Small Batch Pickled Beets

makes 4-6 beets

Printable Recipe

Ingredients

• 4-6 whole, skin-on beets

• 1 cup white distilled vinegar

• 1/2 cup water

• 1/4 cup granulated sugar

• 3/4 teaspoon kosher salt

Directions

1. Don't peel beets, but trim tops, leaving about 1 inch attached.

2. Place beets in a medium saucepan, cover with water, and bring to a boil; cook until beets are tender when pierced with a knife (20-30 minutes depending on size).

3. Remove beets from cooking water and allow to cool.

4. In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.

5. Use disposable food safe gloves to remove beet skins. I find it scrapes away easily using the dull side of a knife blade.

6. Slice the peeled beets thinly and place in pickling mixture; refrigerate for up to 2 weeks.

Note

• After you finish eating the beets, don't throw away that pickling juice - use it to store peeled, hard-cooked eggs for several days to add lovely color and flavor.  

Pencil-Thin Asparagus

I love asparagus, especially pencil thin asparagus.  Because they're so thin, they can be a little difficult to roast, but if you do so quickly at a very high temperature, you'll be very pleased with the results.  

Items used to make this recipe:

(affiliate links)

• cheese plane https://amzn.to/34tusgJ

• REALLY good olive oil https://amzn.to/3HlMf8d

• REALLY good balsamic vinegar https://amzn.to/3NvEsbW

• half sheet pan https://amzn.to/3T1OzpS

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Skinny Asparagus

Makes 4 servings

Printable Recipe

Ingredients

• 1 pound skinny asparagus, ends trimmed (about the same width as a pencil)

• 1 tablespoon olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• drizzle of excellent quality balsamic vinegar

• parmesan shavings

Directions

1. Preheat oven to 500F.

2. Place prepared asparagus on a half sheet pan.

3. Drizzle asparagus with olive oil, salt, and pepper; toss to coat well.

4. Arrange asparagus evenly in pan (it's ok if they overlap one another).

5. Roast uncovered for 10-12 minutes until the asparagus begin to shrivel and caramelize on the edges.

6. Arrange on serving platter and finish with a drizzle of balsamic and sprinkle with shaved parmesan.