Farmers Pickled Roots
January 20, 2025 • 0 comments
I have been trying to be more creative with our root crops this winter, insert pickled slaw. A perfect blend of our sweet storage carrots and earthy beets, it's just a match made in heaven. Great for gut health, this slaw can bring a bright, delicious punch to many meals.
- Prep Time:
- Servings: 1 quart jar worth
Ingredients
- (1 pound) Carrots (loose)
- (1 pound) Chioggia beets (candy cane beets)
- (1 cup) Apple Cider Vinegar
- (1 cup) Boiling Hot Water
- (2 big pinches salt, 1 pinch pepper) Salt & Pepper
- (2 tbsp) Dill
- (2 tbsp) Dill
Directions
Grate 1lb carrots and 1 lb beets.
Stuff down into a quart sized mason jar.
Add in salt, pepper, and dill. You can also add in some pickling spices that you like.
Pour apple cider vinegar and hot water into the jar. You can top off with more hot water if needed. You just want to make sure the jar is filled to the top.
Store in fridge for 24 hours before consuming so your veggies can get a nice pickle.
Enjoy with eggs, steak, chicken, really with anything you want!
