After the constant struggle with rain and cold, finally sun today! Now that I was able to get out in my veggie garden, I decided to pull my beets, pick some green beans and peas. And having a dreary production of carrots, just 2, I decided I’d share one with my trusty vegetable-eating dog, Lilly. She has no problem eating carrots (it’s the only way I can keep her from getting under foot when I’m cooking) and today I learned she likes peas and green beans too. Of course, she won’t eat the pea pod, but if I break it open for her, leaving the peas inside, she will fish them out. The green beans she holds between her feet like a chew stick and chomps.
The beets were just a few; less than four pounds, maybe about 2.5, but I desperately wanted some (organic) pickled beets. I’ve always liked beets, cooked or pickled, and today was the pickling part.
Now, for a little reference material:
Poking around in the cupboard for some cider vinegar, I found a bottle of:
Pomegranate Red Wine Vinegar. Woo Hoo! Wouldn’t that be just dandy in my beets! Num num! A 1 to 3 ratio with cider vinegar, the wine vinegar being the smallest, and soon I was on my way to gourmet pickled beets.
Next up, pickling spices from that cute little Mennonite store around the corner (or should I say, two miles away). Those gourmet beets were getting better every minute!
Then the process.
What’s in store for tomorrow? Sewing.