Step-by-step instructions for the perfect homemade pickled beets!

Yield 3 (1-litre jars)

INGREDIENTS:

20 large beets
4 cups white vinegar
2 cups distilled bottled water
2 cups sugar
1/3 cup pickling spice , tied in cheesecloth sachet
1/4 cup kosher salt (no substitutes!)

INSTRUCTIONS:———————————–

Wash and trim the beets. Simmer them in salted water until just barely fork tender (approx. 20 minutes depending on size) drain and quickly run under cold water.

While still warm gently rub with your hands to remove their skins.

Slice the beets as desired for pickling and set aside.

Combine the vinegar, water, sugar, pickling spice sachet and kosher salt in a large saucepan; bring to a gentle boil simmering for 15 minutes stirring frequently.

Meanwhile pack the beets into the sterilized jars leaving 1/2-inch of space from the top of the jars.

Remove the pickling spice pouch and carefully pour/ladle the hot liquid overtop of the beets covering the beets and filling the jars to within 1/4-inch of the rim.

Wipe the rims of the jars with a clean towel and place the sterilized lids on sealing them closed.

Process the filled jars in boiling water covering them completely, “cooking” them for 30 minutes. Carefully remove from the hot water and allow them to cool completely.

As they cool to room temperature you should hear the lids snapping shut with a “pop”, this means they are sealed tight.

Sealed jars can be stored in a cool dark place.

Any jars that don’t pop shut should be stored in the refrigerator.

Allow the beets to sit for at least one week to develop good flavour.

Test Kitchen Notes; if you prefer a thicker sauce whisk in 2 teaspoons of all-purpose flour into the cream

Servings 4

INGREDIENTS:

8 ounces uncooked penne or ziti pasta

2 tablespoons olive oil

2-1/2 cups cherry tomatoes, halved

1/4 teaspoon cayenne pepper(can use more)

2  garlic cloves, minced

1/4 teaspoon salt

3/4 cup light cream (such as half and half or 18% table cream)

6 to 8 tablespoons crumbled Gorgonzola cheese

4 cups packed fresh spinach

fresh ground black pepper, to taste

I recommend “sweating” the eggplant slices first, see instructions on bottom of the recipe

Servings 4

INGREDIENTS:

1 (about 1-1/4 pound) eggplant, peeled and sliced into about 1/2-inch slices or a little thinner

olive oil

1 medium onion, chopped

1/2  teaspoon dried Italian seasoning

3  garlic cloves, minced

1/2 teaspoon cayenne pepper, or adjust to taste

1  (8-ounce) package sliced mushrooms

salt and fresh ground black pepper, to taste

1  (8-ounce) can tomato sauce, divided (you can use a little more sauce if desired)

1  cup shredded part-skim mozzarella cheese, divided

1/3  cup freshly grated fresh Parmesan cheese

An easy and delicious way to use up garden tomatoes!

Servings 6

INGREDIENTS:

6 large ripe plum tomatoes

salt and fresh ground pepper to taste

1/2 teaspoon dried Italian seasoning

crumbled feta cheese (use as much as you like)

prepared Italian dressing (use as much as you like)

Don’t make the mistake of using any other tomato but plum your salsa will be too watery, amounts may be doubled but keep the garlic at the same amount or increase only slightly

Yield about 3 cups

INGREDIENTS:

8  ripe plum tomatoes, coarsely chopped

1/3 cup finely minced sweet white onion

2  small garlic cloves, minced

1  jalapeno pepper, seeded and minced

1/4  cup chopped fresh cilantro

1 tablespoon fresh lime juice, optional or adjust to taste

salt, to taste