Pickled refrigerator beets
You’ll need:
enough water to cover beets
2 pounds of baby pickled beets
For main recipe:
2 cups of water
1 cup of white vinegar
½ cup red wine vinegar
½ cup of apple cider vinegar
1 large onion cut into slices
6-8 garlic cloves peeled
2 cups fresh dill loosely torn
½ – ¾ cup of sugar
You can adjust all of these ingredients to taste.
For an easy way to peel the beets: In a large pot, add enough water to just cover beets and bring to a boil. Let boil for approximately 20 minutes. Drain water and run under cold tap water. The skin will easily rub off.
Cover the peeled beets with water, vinegar and add sugar, dill, onion, garlic, sugar to the pan.
Bring to a boil and reduce to a simmer.
The vinegar fumes can get quite strong when cooking, so it helps to open windows and run the fan overhead.
Simmer until the beets are fork tender and remove from heat. Let the beets rest in the liquid until cool. Remove the dills stalks. Divide the beets, onions and garlic between 2 large canning jars with a slotted spoon. Add the remaining liquid until the jar an inch under the lid and let sit overnight in the refrigerator for the flavors to develop. It will keep for up to 2 weeks in the refrigerator.
*This was posted Via Jennifer Rizzo. com
My mom is southern and we LOVE fried green tomatoes!!! It all looks so yummy!
I am going to try those bread crumb fritters!! Yum it all looks amazing! My son eats salmon but no tomatoes either!! Go figure is right! Have a wonderful day! Lulu
Everything looks delicious Jen! I am one of those southern bloggers who has tons and tons of red ripe tomatoes….I wish I could blink my eyes and send some to you. I am getting ready to make oven dried tomatoes with some for the winter and some sauce to freeze too.
We love beets here. Our beet crop is done, but I will plant some more in late August for a fall crop.
YUM!! Looks delicious… love pasta salad!
This all looks so yummy, Jenn!
My kids are 18 and 16 and still fairly selective with their vegetable intake!
I love anything pickled too.
Think it is my 1/16th German heritage!
LOL
Great looking menu.
Keep cool. Today is especially HOT!
xx
Alison
Jen, the pictures of your wonderful meal make my mouth water. I could probably eat the pasta dish all day long too. A dish with pasta, cheese and fresh veggies is the best meal in my book. Anything pickled is the best in this house too! Off to water my flowers….sure hope this heat lets up a bit soon. Take care.
Wow, such a delicious looking meal! I think my husband would be smiling from ear to ear if I made those friend green tomatoes. Thanks for the inspiration.
It is so delicious and yummy dish to eat at breakfast. My mom is southern and we like to eat fried green tomatoes too much.
brown work glove
Oh yum! That looks fantabulous.Now I’m hungry ugh!
~Cheers Kim
I love Green Fried Tomatoes the food and the book:)
Karen
Just got my new Country Living magazine and saw your kitchen remodel in it. Way to go!! Karen
Oh, that all looks SO good! I would love to get the recipe for the pickled beets and onions — that would be a hit at our house! Also the fritters!
Yum!
~Angela~
Yummmmm I love all this! I usually mix corn meal and flour, salt & pepper to dip my green tomatoes in. My daughter uses a seasoned fish fry mix and they are delish! Sometimes dip them in buttermilk before breading, but no egg. I love em!
Just found your lovely blog via Cabbages and Roses.I am a new follower. Loving the urban journey especially your words on pg 16. imaginative and inspiring. A joy.
from nellie and eve http://www.nellieandeve.blogspot.com
Oh YUM! Well im Greek and I loveeee everything here especially the fried green tomatoes.
Im new here and loving this blog!