This dual-recipe note captures the essence of traditional home preservation and fermentation practices. "Refrigerator Beet Pickles" offer a simple, no-canning approach to preserving beets and onions with a sweet-and-sour brine, perfect for summer or holiday sides. "Beet Wine," a creative use of beet juice, reflects a resourceful tradition of homemade wines crafted from garden harvests. The use of yeast and lemon gives the wine both fermentation power and balance. These recipes highlight a time when nothing from the garden went to waste and every jar held a story.
Ingredients
- 2 cups beets cooked (sliced & cooked)
- 1 cup raw onions (sliced)
- 1 cup white vinegar
- 1 cup granulated sugar
Optional:
- ½ tsp salt ( or pickling spice for added flavor)
Instructions
Step 1: Prepare Vegetables (Pickles)
- Peel and slice raw onions.
- Cook and slice beets.
Step 2: Mix Brine (Pickles)
- In a saucepan, mix equal parts vinegar and sugar.
- Heat until sugar dissolves completely.
Step 3: Combine (Pickles)
- Layer beets and onions in jars or another airtight container.
- Pour brine over until fully covered.
- Seal and refrigerate for at least 24 hours.
Tips
- Use apple cider vinegar for a milder pickle flavor.
- Add cloves, peppercorns, or bay leaves for spice.
Nutrition
Calories: 28kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 28mgPotassium: 140mgFiber: 1gSugar: 3gVitamin A: 12IUVitamin C: 3mgCalcium: 12mgIron: 0.3mg
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