Day 148–Pickled Beets with Dill and Mustard

CDC beets

I am in mourning today for the lovely, lush squash, zucchini, bell pepper and cucumber plants that I found mangled and ruined in my garden today. HATE voles. HATE them. So this weekend, I will be digging out my raised beds and putting gravel and/or weed mat in the bottom to stop those things from destroying anymore plants. UGH!!! Thankfully, two of my raised beds are new and I was smart enough to put weed mat down before filling them. So sad to see all that promising food go bye bye. Sad and maddening.

This afternoon I managed to get my beets cooked and sliced and ready for pickling. We have the remnants of tropical storm Beryl outside, so it’s a good time for an indoor activity. This is a promising recipe–I love beets and dill. I added some mustard seed as an experiment–I love what mustard seed adds to homemade pickles!

Pickled Beets with Dill and Mustard (makes 3 pints)

  • 2 pounds beets (roasted or boiled, peeled and sliced)
  • 1 c. distilled white vinegar
  • 1/2 c. water
  • 1/2 c. sugar
  • 1/2 Tbsp. salt
  • 1/4 c. fresh dillweed
  • 1 Tbsp. mustard seed
  1. Set aside your prepared beets.
  2. Combine the vinegar, water, sugar and salt in a non-reactive saucepan and bring to a boil. Stir to dissolve the sugar and salt. Remove from heat.
  3. Pack the beets into clean, hot pint jars and leave enough room for the dill and for the brine to circulate.
  4. Divide the fresh dill and mustard seed among the jars. Pour the hot brine over the beets to cover by 1/2″. Leav 1/2″ of headspace in the jar. Release any trapped air in the jars.
  5. Put clean lids and bands on the jars. Either refrigerate for up to 3 weeks or process in a hot water bath for 30 minutes and leave in the canning pot with heat off for another 5 minutes.
  6. Remove jars and set aside for 24 hours. Check the jar seals and store for up to 1 year.

 

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