Earlier this week I harvested Garlic Mustard and made Pesto and then a little later I made Easter egg dye out of beets. And so, sitting in my refridgerator, next to the leftover hardboiled Easter eggs and ham I had a bowl full of vinegar-y chopped up beets, and a ziploc bag full of Garlic Mustard roots.
I, for one, LOVE pickles. I like to eat them by themselves, or on seasonal green salads and they're really easy to make.
So, while the kids were out of the house today, I put together this "project in wide-mouthed pint jars". And I can't wait to see how they turn out in a couple of days!
Beet and Garlic Mustard Refridgerator Pickles
About 1 cup Garlic Mustard Roots
3 boiled (or roasted), and cut up beets
1 large sweet onion, sliced in circles
1 1/4 cup Apple cider vinegar
1/4 cup white wine vinegar (or another 1/4 c. Apple Cider Vinegar)
2 1/4 teaspoons Seasalt
1 cup sugar
1 cup sugar
2 cups water
Several sprigs of dried thyme
You will need 3 sterile wide-mouthed pint canning jars. In 2 of the jars layer your sliced onion and beet and top with a couple sprigs of thyme. In the 3rd jar, place your garlic mustard roots and top with onion and thyme.