Beet and Garlic Mustard Refridgerator Pickles: making leftovers earn their keep!

In our house, we eat leftovers.  We repurpose things for new meals later in the week, we usually have leftovers for lunch, and as you can probably guess, I can't stand wasting anything.

Earlier this week I harvested Garlic Mustard and made Pesto and then a little later I made Easter egg dye out of beets.  And so, sitting in my refridgerator, next to the leftover hardboiled Easter eggs and ham I had a bowl full of vinegar-y chopped up beets, and a ziploc bag full of Garlic Mustard roots.

I, for one, LOVE pickles.   I like to eat them by themselves, or on seasonal green salads and they're really easy to make.

So, while the kids were out of the house today, I put together this "project in wide-mouthed pint jars".  And I can't wait to see how they turn out in a couple of days!

Beet and Garlic Mustard Refridgerator Pickles

 About 1 cup Garlic Mustard Roots

3 boiled (or roasted), and cut up beets

1 large sweet onion, sliced in circles

1 1/4  cup Apple cider vinegar 

1/4 cup white wine vinegar (or another 1/4 c. Apple Cider Vinegar)

2 1/4 teaspoons Seasalt
1 cup sugar

2 cups water

Several sprigs of dried thyme

You will need 3 sterile wide-mouthed pint canning jars. In 2 of the jars layer your sliced onion and beet  and top with a couple sprigs of thyme.  In the 3rd  jar, place your garlic mustard roots and top with onion and thyme.  

Boil together the Seasalt, vinegar, water, and sugar.  Make sure the ingredients are completely dissolved.  Pour the brine over the veggies in the jars.  Cap tightly and store in the refridgerator.  They should be ready to try in 2-3 days. 

Enjoy!