Simmer the beets in a pot of water, to cover, slowly, untill you can poke them with a fork, that pulls out easily. Cool, peel and cut into cross sections or quarters.
3 c water
1-1/2 c white vinegar
1-1/2 t black peppercorns
1/3 c Maple syrup - creates a slightly sweet
dill flavor, but this can be omitted
1 t grey Celtic Sea salt -
or any non-iodized salt
5 sm beets - cooked according to directions above
7 med pickling cucumbers - scrub and cut in chunks
1 med zucchini - quarter, lengthwise and "chunk"
3 lg scallions (green onions) - rough cut
2 lg cloves of garlic - or equivalent - cut in 1/4's
Combine the first 5 ingredients, bring to a boil and pour over all the vegetables in a glass (heat tempered) bowl or crock. Weigh vegetables down with a plate topped with something heavy, so they're submerged. When cool, refrigerate for 2-3 days, stirring occasionally and re-submerging. These will keep in the 'fridge for a couple weeks. . .Lin
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