I always took for granted the year-round offerings at the local farmer’s markets when I lived in California, but this past week, our Virginia markets finally caught up and had an array of fresh vegetables for the first time this year. I bought a bunch of the tastiest carrots – it’s amazing just how used to the store bought ones we get that we forget what carrots are supposed to taste like – and a few gorgeous golden beets.
Beets have never been one of my favorite vegetables (though I love them juiced!) but golden beets are something I sometimes crave. To make them even more flavorful, I decided to do a quick pickling process on them so they’d be ready to add to salads and hummus salads all week long.
Our first tomatoes are also starting to grow on our plants we planted this year too – I’m hoping we get to harvest a few at least before we have to donate the plants to neighbors when we move!
What have you been picking up at the farmer’s market lately?
Pickled Golden Beets
Makes 1 quart
3 golden beets, scrubbed
1/2 cup water + more for boiling beets
3/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
1/2 teaspoon red pepper flakes
1 teaspoon dill weed
1/4 teaspoon salt
1 bay leaf
Boil beets in saucepan until soft. Drain, run with cold water, then use your hands to peel off skin. Slice thinly and place in quart sized canning jar.
Bring 1/2 cup water, white vinegar, rice wine vinegar, sugar, red pepper flakes, dill, salt, and bay leaf to a boil.
Carefully pour mixture over the beets in the canning jar. Secure lid on jar and place in refrigerator overnight.
Time: 20 minutes + overnight pickling time