Tag Archives: pickling

In Print: Clips from Food Sections

5. – The Boston Globe In New York City, you can shop until you’re stocked “A serious cook needs serious tools. And even those who just dabble in the kitchen know that stocking the room with useful appliances and utensils makes the work easier, quicker, or simply more fun. For the lowest prices and hugely abundant selections, hop in your car (first make sure the cargo area is cleared out to make room for your purchases) and drive here, where the best kitchenware stores make their home.”

4. – The Chicago Tribune Dicey Weather Provides Challenges, Opportunities to Michigan’s Apple Farmers “This year has been a bad year for the Michigan apple harvest. Frosts in May and three hail storms in June and July damaged the apple crop with potential losses of 20 percent or more—and that’s if the crop suffers no additional damage before the end of October, when all the fruit is off the trees. But what hurts growers may end up helping consumers, who can find certain “value bags” of apples damaged slightly by hail in some stores this year.”

3. – The LA Times Cookbook Politics: Democrats, Republicans in the Kitchen “Maybe the cookbook helped secure JFK his narrow victory that year by pleasing happy squares with Jacqueline Kennedy’s recipe for crisp, light waffles (the secret is the egg whites). (It certainly won’t be Cindy McCain’s butterscotch oatmeal cookies that catapult Republican presidential candidate Sen. John McCain into the Oval Office in this election. Who cares whether she stole the recipe, which appears on the Family Circle magazine website — they look like leaden lumps.)”

2. – The NY Times The Anti Restaurants “Mainstream it’s not — and that’s just how the organizers like it. A Razor, a Shiny Knife began as a regular post-boccie Sunday dinner with friends and grew as those friends told other friends. The meals became more ambitious and eventually, anyone who turned up was asked for money to cover the groceries. It became what is called an underground restaurant, but it, and others like it, often have less in common with restaurants than with other alternative culture, like indie rock.”

1. – The Washington Post Pickle Perfect “The renewed popularity of a practice that just a few years ago was lumped in the same genre as knitting circles and baking contests is partly due to a return to retro. “What’s old is what’s new,” says chef Brian McBride, who always has something pickled on his menu at Blue Duck Tavern. (His current favorites are peach pickles, made with the crisper white variety.)”

photo from the LA Times

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A Blast from the Past: Pickling Beets

While pickling anything normally involves the tedious process of canning the jars to store for months to come, this recipe is perfect if you want to whip up a quick batch of beets to keep in the fridge of give to friends to use in the next week or so.

Quick & Easy Pickled Beets

A couple of bunches of beets, cleaned with greens removed
1 cup apple cider vinegar
1 cup sugar
1 cup water

Begin by placing the beets in a large pot with water just coming to the top of the beets. Parboil the beets, until tender when sticking a knife in them. Remove from heat and drain. Run the beets under cold water to easily remove the skins. Slice into 1/4″ inch rounds.

In a medium-sized saucepan heat the water, sugar and vinegar. Stir until sugar has dissolved. Add sliced beets. Remove from heat and let sit for about 20-30 minutes or until room temperature. Divide beets out into canning jars or containers for storing in the fridge. Beets will keep for about 10 days.

Enjoy!

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