Wednesday, March 30, 2016

Road to Beetroot Pickles

When I try to recall my memories of cafeteria food at the University of Southern Mississippi, this comes to my mind first: beetroot pickles.
I had never seen anything like that before. And first they looked like some kind of jelly. So the taste and the texture was a big surprise for me.
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And I loved it! Especially when I ate them with cottage cheese.

Now more then twenty years later, in my hometown, I often thought about them but never really thought that I could taste them again in my room here. Of course no local supermarkets here have them on the shelf. And although I can buy them online -- Amazon, as usual -- for some reason I didn't feel like giving it a try.

But two years ago, when I was wondering what to grow in my veggie garden, something inside of me told me to buy beetroot seeds via Amazon.

 
This Year's Harvest

Actually, my first attempt failed. The leaves grew alright, but the roots didn't grow at all.
But this year... See the photo above? This is how much I got. Quite enough to try making beetroot pickles!

So I gave it a try!! :D



Oh it was sooooooooooooooooo much fun to peel the cooked beetroots!! :D :D I thought I could keep doing it forever!
And the sink was like a scene from a splatter horror movie, except the blood was too pinkish.
And they say beetroot juice is good for your health, right?

Now, this is what I made. Beetroot pickles. Just like I dreamed of.
I can't wait to try them with some cottage cheese!!
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Tuesday, March 29, 2016

Daikon Pickles, STEP 2 and 3

 My Daikon Pickles in Mid February

So sorry that I didn't post about this earlier. Yes. My daikon pickles were already ready to eat mid February. And I tell you what. IT'S A GREAT SUCCESS!!! YAY!! :D

Oh, I have to apologize for not posting a picture of STEP 2. Actually I forgot to take a pic when I did STEP 2, so here's one from several years ago.... 2009. Basically what I did this time in 2016 was not really different from this.
STEP 2 (Photo from 2009)

What you do in STEP 2 is you take daikon out from the salty water, drain well, then place them in a new plastic bag with ingredients like sugar, vinegar, dried kelp and red pepper, and place a weight on top. For details, click here to read my post from 2009.

Now when I opened the lid to see if the pickles were ready in Feb. 2016, it looked like this. So let's call this STEP 3.
And they looked like this inside the plastic bag.
The photo above isn't too impressive, but the taste was really goooooooooooood! They turned out a little too salty in 2009, and I was more careful this year about how much salt I use. It worked. ;)
Now my family enjoys eating them at almost every meal. Yep, all the hard work is rewarded. :D
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