Pickled Beet Stalks

Disclaimer: I am posting this recipe the day after creating it. I have no idea how these pickles will turn out, but I hope it will be delicious! The recipe was born out of a need to free up some space. I usually chop up beet stalks and saute them with the leafy greens, but these stalks were huge. From look of it, beet stalks also pair well with Prosciutto and/or Gorgonzola cheese... neither of which we had in the apartment. But we did have vinegar...

Pickled Beet Stalks/Pickled Beet Tops

• 1 bunch beet tops
• 4 cups vinegar (red wine, cider or white)
• 1 tsp black peppercorns
• 1 dried chipotle pepper
• 1/2 white onion, thinly sliced
• 4 cloves garlic, whole

*Amount vary depending on how much beet stalk you have. This was enough for 2 16 oz Ball jars.

1. Sanitize your jars and tops by submersing in boiling water.
2. Wash your beet stalks and trim them so that they are about 3/4 inch shorter than your jars.
3. Bring the vinegar to a boil - add the chipotle pepper and peppercorns. Let simmer, covered while you...
4. Pack the beet stalks into the jars. Tuck in the garlic and onion. Pack it in tight.
5. Pour the vinegar into the jars (good idea to use a funnel!), covering the stalks, but leaving about 1/2 inch space.
6. Put the lids on and close tightly, but not too tightly.
7. Submerge the jars in boiling water to seal. You'll need to leave them in for about 15 minutes. Keep an eye out for when the bubbles stop escaping from the jars.
8. Remove the jars and store in a cool, dark place.
9. About 4 weeks later... enjoy! (Hopefully!)
   

If you try this recipe or have any tips, please email me or add a comment.

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CookDaddie's Red Fridge Pickles

Much of the fresh produce from our first share went into the salad with maple thyme dressing, and I decided to use the beet and some of the radish and carrots to make some fridge pickles. What are fridge pickles? Basically they are pickles that are not canned for preservation, so the items you use marinate in the refrigerator. Let them sit for about 24 hours before you eat them. They'll keep for a couple of weeks, but they probably won't last that long... you'll eat them.

The term "large" in this recipe is assuming your vegetables are not enormous, but large by many organic local farm standards. If you're veggies are small, just use two of each, if they are enormous, then just double the rest of the ingredients and you'll have more servings!

CookDaddie's Red Fridge Pickles

• 1 large beet (with stalks)
• 1 large radishes
• 1 large carrot
• Juice from 1/2 lime
• 2 cups red wine vinegar (or cider vinegar)
• 1 tsp peppercorns
• 1/2 cup raisins
  

1. Peel the beet. Save about four inches of the stalks. Wash & scrub the stalks, radish and carrot. Julienne all of the vegetables and stuff them into jars or tupperwares.
2. Put the into a vinegar to a pot and bring to a boil. Add the lime juice, raisins and peppercorns.
3. Pour the hot mixture over the vegetables in the jars. Be careful not to burn yourself! You'll probably find it useful to use a funnel.
4. If the liquid does not cover the veggies, top off with some water before putting the lids on.
5. Place in the fridge.
6. Wait 24 hours.
   
7. Eat!
   

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