Pickled Beets – Bushia’s

Select 1&1/2 to 2 inch diameter beets.

Bushia

Pressure cook until tender. Peel and pack in quart jars.
Pickling brine:
2 cups water or beet juice
3/4 cup vinegar (white)
almost 2/3 cup sugar
1 cinnamon stick, broken
Bring to a boil. Remove cinnamon stick.
Pour over beets in jars. Cap. No need to water-bath.
Let stand for at least a few days.
Remembrance:
Jeanette (3rd Daughter, child #5):
This one really reminds me of Bushia and “the big room” and big family dinners at holiday times. Pickled beets were very festive with their deep red color and tangy taste.
Lisa (Grandchild #1):
The big room!  I remember it being long and narrow; dimly lit with two long rows of twin metal framed beds along each wall. They seemed to go on forever….were there twenty beds? Why were they there?  …I don’t ever remember contemplating that question in my 5 year old brain. I only remember the slightly dusty smell, the crinkly linoleum in the back bathroom, Jaja’s dark, cave-like gardening work room at the very end…and jumping on all those beds!!  Was it Jon or Peggy jumping with me?
Dianne (Firstborn & Lisa’s Mom):
“The big room” was big and long.
The beds were mostly for the duck hunters. Busia and Jaja would rent the room out during hunting season.
The beds were also for family who came to visit and for us kids when we would stay at their house if Mom and Dad were gone somewhere.
The room at the end was Jajas tool shed.
Busia would have family dinners out in the big room when there were too many people to put in the house.
Your Dad, you and I lived in the big room for about 6 months or maybe a year when we  were traveling  back and forth from Colusa to Cottage Grove, Oregon every 2 weeks.  You had your 1st Birthday in their house.

bushia mary jeanette donnie
bushia jaja3
Advertisements

Preserved Citrus

citrus fruit

2 tablespoons salt per fruit

sterilized wide mouth glass containerorange with salt

Thoroughly wash and dry each fruit to be used

Cut in half then partially cut each half into (almost 1/4’ths)

Add a tablespoon of salt  for each section of fruit, then put it in the glass container face down squishing it as you go.

You’ll want the liquid fruit juice + salt to cover the pile of fruit once you are finished.

(This keeps the unwanted bacteria out).

Give the container a good shake then let it sit in on a dark shelf (does not need to be refrigerated!).

Let it sit for at least two weeks to a month – until the rinds are soft- shaking them whenever you remember.lime with salt

The batch in the photos cured for 2 months (unrefrigerated).

Using this same technique, I experimented with preserving tengelos and limes.  It worked!  The tangelos processed similarly to the lemons, but the limes discolored.  At the end of the two months  – they came out limey and wonderful. The rinds, although softer than in their original fresh state, were firmer than the lemon and tangelo rinds.

limes

The finished product.

finished meyer lemons 2

Fruit & salt liquid turns syrupy.

lemon drips

Check out this website for 5 ways to use preserved lemons.

How do you use preserved lemons?  How would you use preserved limes / tangelos?