Yesterday I pulled half the beets up and knew that first thing this morning, I had to get busy pickling beets. It isn’t hard but the beets have to be boiled and simmered for a while, then cooled, then the peeling just comes right off, then the pickling liquid has to be made and boiled and simmered and then the jars go into the water bath canner. Everything in the kitchen ends up sticky . . including me.
I could have put these all in pint jars but it’s easy to keep a quart jar in the fridge. You know how I measure everything . . 12 quarts would mean one quart per month but we’ve eaten enough beets out of the garden already, that once I pull the rest of the beets, I’ll probably get 7 quarts and 1 pint of pickled beets.
As I was pickling the beets, I was wondering . . could I pickle sweet potatoes and what about carrots? I had a ton of sweet potatoes late in the fall and I have carrots coming out my ears. After a little research, I found recipes for pickled sweet potatoes and pickled carrots. We’ve been using sweet potatoes a lot so I don’t have enough of them to try pickling but I am going to make pickled carrots after I finish the beets.
During the summer, when okra was plentiful, I made lots of pickled okra.
We love pickled okra. I’ll have to make more next summer than I made this summer. If we love pickled okra and pickled beets, we should like pickled carrots too, right?