Sweet Pickled Beets

Just got home from a week of camping - so I had my neighbour pickup my goodies from the CSA.

Green and Yellow Beans
Orange and Yellow Carrots
2 bunches beets
2 bunches of Kale
garlic
onions
tomatos
summer squash
Zucchini
cucumber


NOw is the perfect time to discuss beets and pickling them!  You can also throw in the smaller carrots that you received.

As much as I love pickling things - I find that pickling foods - makes them all taste alike.  SO whether you are pickling cucumbers, beets, egg, cauliflower or carrots, if you use the same brine recipe - there seems to be very little variation in the taste. 

So - when I do Pickles, I throw in 1 Red hot chili pepper, and TON of garlic, and dill....  they are irresistable!   I already did 18 jars last year - and still have a bunch... (SIGH) because I forget that I have them in the cold room - and when I open up a jar - and it becomes empty - I can buy new cucumbers - toss them back in the brine and leave them in the refrigerator.... you can do this over and over... (Which I DID) and now have 18 jars of the 23 that I made last year left over.

Ok- so back to Beets...  the beets that I received this week are perfect for pickling - because they are small and bite size.... so are the carrots...


Pickled Beets
Cook small beets until tender. Plunge in cold water and slip off skins. Cover them with Spiced Vinegar and simmer for 15 minutes. (Very small carrots may be pickled in the same way.)

  

SPICED VINEGAR:

• 4 cups Apple Cider Vinegar **
• 2 cups cane sugar 
• 1 tbsp. cinnamon 
• 1 tbsp. white mustard seed 
• 1 tsp. cloves 
• 1 tsp. allspice 
• 1 tsp. salt 

Mix ingredients and boil for 3 minutes. This can be used over several sweet pickled recipes.

 

Keep in refrigerator for 1 month or more, and I have not reused this mixture before... although knowing me - I will try. You can use your dishwasher to sterilize the mason jars, place the lid in a glassware bowl and pour boiling water over them - when you are ready to fill - pull out the mason jars, fill them quickly - place the lids securely on - and place in a large size pot with water boiling for 15 minutes. - Can be stored on the shelf in your cold room.

These are especially delightful in the winter at Christmas time!

 

** Apple cider vinegar - has the most amazing health properties, there have been small studies to indicate that Apple Cider Vinegar - helps to reduce glucose levels in the blood, making it very helpful to diabetics.

Taken from this site    http://www.webmd.com/diet/apple-cider-vinegar

Diabetes. The effect of vinegar on blood sugar levels is perhaps the best-researched and the most promising of apple cider vinegar's possible health benefits. Several studies have found that vinegar may help lower glucose levels. For instance, one 2007 study of 11 people with type 2 diabetes found that taking two tablespoons of apple cider vinegar before bed lowered glucose levels in the morning by 4%-6%.


High cholesterol . A 2006 study showed evidence that vinegar could lower cholesterol. However, the study was done in rats, so it's too early to know how it might work in people.

Blood pressure and heart health. Another study in rats found that vinegar could lower high blood pressure. A large observational study also found that people who ate oil and vinegar dressing on salads five to six times a week had lower rates of heart disease than people who didn't. However, it's far from clear that the vinegar was the reason.

Cancer . A few laboratory studies have found that vinegar may be able to kill cancer cells or slow their growth. Observational studies of people have been confusing. One found that eating vinegar was associated with a decreased risk of esophageal cancer. Another associated it with an increased risk of bladder cancer.