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.

Plan ahead the uncooked fries must be refrigerated overnight in the sugar water, that’s the secret to crispy fries!

INGREDIENTS:

water ( about 4 quarts water)

1/4 cup white sugar

6 large russet potatoes ( cut into 1/4 to 1/3-inch strips)

canola oil ( or use vegetable oil, use enough oil to cover potatoes completely)

seasoning salt

INSTRUCTIONS:————————————

In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).

Add in the potato strips and refrigerate overnight.

The following day drain well then pat the strips dry using paper towels.

In a large heavy pot or deep-fryer heat oil to 375 degrees F.

Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).

Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.

Save the cooled oil in a jar at room temperature for the next time you make these.

Any leftover potatoes make a fantastic potato salad!

Servings 6-8

INGREDIENTS:

1 tablespoon olive oil

1/4 cup butter

1 teaspoon garlic powder

3  pounds  small Yukon gold or red potatoes, peeled

1/4 cup fresh lemon juice

1 tablespoons chopped fresh thyme

salt and fresh ground black pepper

INSTRUCTIONS:———————————–

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

Make certain to squeeze out as much moisture from the thawed spinach as possible

Servings 6-8

INGREDIENTS:

4  (10-ounce) packages frozen chopped spinach, thawed and hand-squeezed dry to remove all moisture

1/4 cup butter or margarine

1 small onion, chopped (or 1/2  onion medium, chopped)

3 large garlic cloves, minced (garlic lovers can use more)

1/4 teaspoon cayenne pepper (optional or adjust to taste)

2 tablespoons  all-purpose flour

1  (12-ounce) can evaporated milk

6 ounces Mexi flavor Velveeta cheese, cubed

1/2  teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1  teaspoon Worcestershire sauce

2  cups crushed Ritz butter crackers

1/4  cup  butter or margarine, melted