We already covered Salt but as I move up and down bringing different jars out for my march live out of my pantry challange, I pass by so many things on the shelves that are made with Salt Brine.. As I worked on my charcutepalooza challange of making Corn Beef, once again I was playing with salty water, and the other day, I brined my bone in full chicken breasts for a whole 24 hours before roasting them off.

Honestly, If you can, the odds are so good that you also Pickle, that wonderful combo of salt/vinegar.. One of my favorites to Pickled Beets, now my momma passed down a trick on making the best “Port colored” Pickled Beets, you roast your beets first before skinning and dicing or slicing them, the color and flavor is a thing of beauty if you like beets.

Pickled Beets

Roast your beets, and then pop the skins off and dice or slice them, should have ten cups worth of cooked, roasted, skinned and diced beets.

This will make enough for 4 pints, 2 an half cups of white vinegar, 1 cup of water, 1 cup of sugar, Prepare your jars and lids, Take 3 tsbp of pickling spice an once stick of cinnamon broke in two and tie it up in cheesecloth to create a spice bag. In steel pot, put the the vinegar, water an suger together and bring to a boil, simmer for 15 min to infuse the spices.. then fill your jars with beets and fill with hot brine.. then process in a hot water bath for 30 min.

Breakfast- DH-Pancakes with fruit, FG-Red River with a bit of sheep milk.

Lunch-DH- Pasties, with trail mix and pears. FG-Pastie with cabbage salad.

Supper-Corned Beef, with a cabbage, cranberry, and pumpkin seed salad.

Drinks-Water, Tea

Extra’s.- Raison pie with a touch of cream.

So do you like Pickles? Sweet Pickles, Sour Pickles? Do you make and enjoy pickled beets, how about Pickled fish or eggs?? Do you like plain pickles or do you like to add spices, or garlic? What is your favorite type of cucumber to grow to make your own pickles?