Do you have a unique license plate that elicits you the occasional thumbs up or “What does the license plate mean? Oh, that’s funny, cool!”? The other day while driving on 95 south to MA and simultaneously trying to figure out the pronunciation of the various MA town names, I noticed some A-hole tailing me on the freeway. My initial response was something tame along the lines of, “Come on dude, I have an old car that doesn’t drive fast, get off my ass!”, but when I realized the iPhone in the rearview mirror, I realized this couple was simply trying to get a closer shot of my “Pickle” plate. I mean it’s hard to get made at someone for tailing you because they are trying to get a plate shot. I ended up waving at them, and slowing down enough so they could get the proper photo. I should really get a #pickleproblems bumper sticker as I’d be lying if I said this was the first time this has happened to me…
Beets! I’m at ’em again. On a somewhat regular basis people ask me what my favorite thing to pickle is. If you’ve been following Putting Up with Erin for sometime now, you know that the answer is probably beets. Sure my screen name for various social media sites has to do with dilly beans, but when it comes down to it, pickled beets are where it’s really at for me. Typically I either roast beets whole or peel and then boil them, but to cut down on preparation time, I decided to peel and slice them raw before roasting them. Success, in that the desired crunch was still present in the end pickle product, and also the sweet roasted flavor came right through. I snagged a couple pounds of these beautiful local beets from the Heron Pond Farm stand, and the fresh cilantro and red onions from Golden Harvest Produce Market in Kittery, ME. To guarantee the strong cilantro flavor, I added whole coriander to the vinegar brine before boiling. This beauties were traded at last night’s Seacoast Food Swap. Enjoy!
- 2lbs red beets
- 2 red onions
- 1 Tbsp whole coriander seed
- 2 Tbsp kosher/sea/pickling salt
- 1 Tbsp whole peppercorns
- 2 cups water
- 3 cups white vinegar
- several fresh cilantro sprigs (to taste)
- Pre-heat oven to 400*F.
- Rinse, scrub, peel, and slice beets into 1/4inch thick slices. Roast beets covered (with foil; add 1/2 inch of water to bottom of pan) in a glass pan for 45mins or until you can poke with a fork. Let cool before handling.
- In a medium-sized, non-ionized pot combine water, vinegar, salt, whole peppercorns, and coriander seeds. Bring to just a boil and remove from heat.
- Pack each jar with fresh cilantro (desired amount), 1/4 inch sliced red onion, and roasted beets leaving approximately 1/2 inch headspace.
- Pour vinegar brine (including seeds) over each jar's contents leaving 1/2 inch headspace. Run a thin object around the inside of the jar to remove air bubbles.
- Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 12 minutes. Remove jars from canner and let cool on a folded towel for 8-12 hours.
- Remove rings, and store jars in a cool, dry place for at least 3 weeks before consuming.