Silence of the beets...

Well if CSI filmed here they would book me! You should see me hands all red with blood… from beets! I pickled two quarts of beets and you would not believe the mess. Beet juice is running rampant. Everywhere, Now I know why mom sighs when I ask her for pickled beets. Anyway, after cooking the beets I got one good Idea…. Save the water I cooked them in to blanch the beet greens for freezing. Saved some mess and reheating another pan of water! But back to the pickled beets. I don’t know why I didn’t use my old standby pickling method, would have been a lot easier. And next time I think I will grow enough to make a full batch… at least to make it worth my time! Oh well on to dinner… Chicken pot pie with a side of fresh cooked beet skins… (does that make me a cannibalistic serial killer?) Just tell Grissom and Catherine you didn't hear that from me!

Pickled Kohlrabi

In the garden, the KohlRabi is coming out swell--- now to preserve it for a while longer. I found this recipe at Recipe Land .com of course I had to make my little changes to go with what I grow!
Ingredients

3 each kohlrabi peeled, sliced (I used 2)
2 large carrots Or I used 6 "baby" Carrots I grow thumbelina and little finger
2 each garlic cloves crushed
1 each bay leaf
3 large dill weed sprigs

Pickling mixture
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1/4 teaspoon red pepper flakes
1 teaspoon salt

Directions
Parboil carrots for 3 minutes.
Mix kohlrabi and carrots; pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill.
In a saucepan, combine pickling mixture.
Heat, stirring, until it boils and sugar is dissolved.
Pour boiling mixture over kohlrabi, filling jar completely.
Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend