1 Year Blog’versary!!!

Champagne Beets- Putting Up with Erin

Set to the Alice in Wonderland tune- “Happy blog’versary to you. To me?” Today Putting Up with Erin turns one! When I started the blog a year ago, I was in the midst of writing my dissertation and was in dire need of a creative outlet. I’m not going to lie, I’m kind of surprised it lasted this long… Putting Up with Erin not only allowed me to explore my creative side through “cooking” but also, and maybe more enjoyable, through photo, web, and graphic design. Many people have asked, “do you do it for the food, the blog, the comments, or the stats?” I continue to blog because it gives me the opportunity to learn more about seasonal foods, as well as the experience of going to the farmers market, meeting farmers, and getting creative with flavor pairings. In the past year the blog has survived a major life move, several flavor muses, and a handful of kitchens (thanks to all my friends who participated in Friends Putting Up with Erin). The fresh start that came out of relocating to the NE was probably the best thing I could have done for myself and the blog.

I’ve decided to summarize a few year one milestones for ya (it’s statistics… I couldn’t help myself). Through various avenues of online exposure, the 6 recipes highlighted below received the most attention in the first year. Total monthly site views have gone from ~1,500 to roughly ~19,000. Personally, I’ve been interviewed for a couple news articles, featured as a writer in the upcoming winter issue of Darling Magazine, and will be co-authoring a textbook chapter on fermentation next spring.

  Spicy Pickled Brussels Sprouts- Putting Up with Erin  Kickin' Pickled Beets- Putting Up with Erin  Cinnamon Whiskey Jelly- Putting Up with Erin

Pickled Kohlrabi with Mustard Seeds- Putting Up with Erin  Imperial IPA Mustard- Putting Up with Erin  Old Bay Green Beans- Putting Up with Erin

As all of this started last October with some sweet & spicy pickled beets, for traditions sake, I figured it was only appropriate to pickle some more beets. What better to celebrate with than champagne (vinegar) and local honey? I kept this recipe (adapted from Wayward Spark) pretty simple: beets, vinegar, honey, shallot, and salt.. bam… it’s a pickle party! The beets used in this recipe are from Meadows Mirth and Riverside Farm Stand.

Champagne Beets

Yield: 5 pints


  • 3 pounds beets (greens removed)
  • 5 shallots (peeled and sliced into 1/2 inch chunks)
  • 3 cups champagne vinegar
  • 3/4 cup water
  • 3/4 cup honey
  • 3/4 Tbsp pickling salt


  1. Pre-heat oven to 400F.
  2. Wash and scrub beets. Using a knife prick each beet several times. Place whole beets into a glass baking pan. Add 1/2 inch of water, cover with aluminum foil, and then roast for 45 minutes or until done (fork should easily stab into whole beet- you may want to keep these a little undercooked as they will result in a crispier pickle).
  3. Remove beets from over, let cool enough to handle. Remove skins and cut into 1/4inch thick slices.
  4. In a medium sized, non-ionized pot, combine water, vinegar, honey, and salt. Bring to a boil. Remove brine from heat.
  5. Divide chunked shallots and beets to each pint jar. Ladle brine over jar ingredients leaving approx. 1/2 inch headspace.
  6. Wipe rims, apply lids and rings (finger tight), then process in a hot water bath for 20 minutes. When time is up, remove jars from canner and let cool on a folded towel for 8-12hrs.
  7. Let beets pickle for at least 3 weeks before consuming. Store in a cool dry place for up to 1 year.

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