As best I can tell, we didn’t do a recipe for pickled beets last year, so here’s one from Linton Hopkins of Restaurant Eugene. He demonstrated this at the Peachtree Road Farmers Market Memorial Day weekend. If you’ve hoarded your beets for the past few weeks you should have plenty to make this recipe.
It seems that many people in the Riverview CSA are into canning and pickling. I found this recipe idea from the Food Network’s “Big Daddy’s House” an intriguing way to use jalapenos and okra in one fell swoop. The original directions were a little confusing, so I’ve modified them here. The idea seemed worth sharing, especially if you’re a household that uses pickled jalapenos.The quantities of jalapenos and okra called for here may not match what you got in your box, but I think you could add in some of the green peppers as well to make a total of 1 1/2 pounds of vegetables (in addition to the carrots and onion).
This is a recipe from Anne Quatrano of Bacchanalia and was published in June in Southern Living.
