I went through the whole day yesterday on a different schedule than everyone else. I completely neglected Daylight Savings Time. It should have occurred to me, because my phone and laptop updated the time automatically, but I was mostly looking at the clocks in my car and my stove, so I just didn’t notice until midnight. Do we really need this?
I was clearing out the fridge and noticed the beets I bought the other day. I am sure there was a reason for it, but since I couldn’t remember what it was, I decided to pickle ’em. I LOVE pickled beets. Love. A lot. I got the recipe here.
You’ll need beets (the recipe calls for 1 lbs, but I had three beets and that was enough for me). Boil the beets until they’re soft, then cool, peel and slice.
1 clove of garlic, crushed or chopped.
2 tbs olive oil
1 tbs red wine vinegar
3/4 tsp salt
I have this funny little garlic press that I am currently getting used to. It’s alright, but I might go back to my old one.
Combine your ingredients in a bowl, not including the beets. This is really more marinated beets than pickled beets, but so so good.
Whisk it all together until it is well bended.
Get your jar ready!
Combine everything in your jar and you’re done. You can either eat it right away, or refrigerate it for a while. It should last a while, in theory. I don’t know exactly how long because I usually polish it off within a couple of days. It’s so good!
I posted on my Instagram about making pickled beets and how I have never met anyone else that liked them as much as I do, and people have been sending dms about their love of pickled beets for two days! They’re a lot more popular than I thought.
My hair reminds me of those old 70’s playboy covers!
Have a lovely day!
Love,
Maca
