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Wednesday, August 05, 2009


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What a brilliant idea! This just makes total sense on a whole bunch of levels.

this recipe sounds great - i've pickled the beets and canned them in a hot water bath for 30 minutes. Are they safe to keep in the pantry? I've always done high acid fruits/vegetables like tomatoes, and never had a problem, but i understand beets are a different kettle of fish. Any thoughts? I love the idea of the rice vinegar instead of cidar - can't wait to taste them!

Hi GC -
I do keep these beets in the pantry after water bath processing for 30 mins. Technically, rice vinegar is not 5% acidity that most home canning guidelines suggest as a minimum acidity for water bath processing. I think cider vinegar (or regular white or distilled vinegar) is 5% or more and it is safe to pickle beets and not refrigerate.

If you don't have one already, I would suggest getting a book about home canning. The "Ball Blue Book of Preserving" is very popular. I personally like "The Busy Person's Guide to Preserving Food." There are also a lot of websites that have detailed information, like http://www.canningacrossamerica.com that has a great resources page.

Thanks for reading the blog and good luck with the beets!


This recipe looks good! And thanks for the tips on what to do with pickled beets. I'm getting a bunch from our CSA and since I'm not a pickle fan, I wondered what I could do with them if I did pickle some!

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Edible/Usable is a blog written by Kim McGalliard about cooking, food and usability. Hopefully it will entertain, enlighten and make you think a little bit more about how you experience food, how usability is important in cooking, and what makes any particular eating experience a pleasure or a pain.

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