This summer, I’m happy to announce that I’ve teamed up with Ball Canning, maker of the beloved and ubiquitous mason jars, as an official ambassador! Being an avid user and longtime lover of their jars (who isn’t these days?) means I’m thrilled to be joining their campaign and helping to educate and encourage others on the joys of jamming, pickling, and other methods of food preserving.
We’re cooking up (er, canning) a series of bold, colorful recipes for their new Tumblr page, Freshly Preserved Ideas, as well as their annual pinnacle event, International Can-It-Forward Day. I’ll be sharing my recipes and more details on the event all summer long, so stay tuned.
To kick off the campaign, I’ve got an easy pickling recipe for those who are new to preserving — no boiling water bath needed!
The inspiration came from my own garden with this beautiful crop of Chioggia and golden heirloom beets.
When it comes to beets, there are two types of people: those that love ’em, and those that hate ’em. But these quick pickled beets are certain to be loved by even the biggest skeptic.
Any variety will work for this recipe, but keep in mind that dark red beets will color your brine accordingly. First I roast them to bring out their natural sweetness, then I submerge them in a punchy brine. The result is a pickle you can eat straight from the jar, toss with a salad or serve as a side dish. (Try it with all those smoky meats coming off your grill this summer!) Though the pickles are ready the next day, I recommend waiting at least three days for the flavor to fully develop.
Click here for the full recipe on Freshly Preserved Ideas!
This post is brought to you by Ball Canning, for whom I’m a paid ambassador. Thank you for supporting the sponsors that support Garden Betty.