beets,
Corn-Free,
CSA,
dairy allergy,
Fermentation,
Lacto-fermentation,
Mason Jars,
pickles,
slow food,
Summer,
traditional fermentation,
Vegan,
Wheat-free
Super-Easy Probiotic Pickled Beets
9:56 AM
I wrote about how we had gotten some beets with our CSA share last week. Well, I cooked the greens a while back but the roots still remained. I have a recipe for Refrigerator Pickled Beets that I really LOVE which involves cooking the beets first and then pickling them in vinegar.
This time I decided to try getting a little probiotic goodness in there as well.
Traditional Pickled Beets
1 bunch beets, peeled and sliced
1 mild onion, sliced
fresh thyme (optional)
2 Tbsp Kosher Salt
1 quart water
Put your beets and onions and thyme into wide-mouthed pint jars, leaving a bit of room on the top.
Mix your brine in a quart mason jar. Top off the jars full of beets with brine. Hold down veggies under brine using bamboo scewers or weights.
Allow to ferment at room temperature for 5-7 days burping as needed., When your desired flavor is achieved,transfer to the refrigerator. ENJOY!!
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