MarkD
Keeper of the Hounds & Garden
- Location
- San Francisco Bay Area
Wow Kadee. I ‘can’ understand the desire to make your own pickled beets. They really are fabulous. It’s only been 2 days. Normally we’d wait for at least 2 weeks to open them but we opened a bottle today to have with our turkey dinner and they really ARE far better than store sought. If you lived closer I really would invite you for dinner. In the meantime we’ll happily scoop your recipe. We have cinnamon sticks. We make our own cinnamon tea. It makes a fabulous tea. Apparently cinnamon is great for lowering blood pressure and blood sugar AND it does a great job of leaving a nice scent in the house. Between our air exchanger and all the cooking we do, our house always smells nice.
I love all manner of beets except the canned ones. Baked is wonderful but I have to imagine pickled will be even better. I don't do canning or bottling but I've bought Japanese pickling salt and experimented with pickling a lot of veggies. Will have to do some beets now. Yum!