We love our summer garden at Brewster by the Sea Inn and Spa. During the summer months we feast on fresh lettuce, herbs, zucchini, carrots, beans and tons of tomatoes for our guests to enjoy with their savory breakfasts. During the fall season we always look forward to harvesting our beets.
We have come to enjoy making pickled beets which are an old fashion favorite of my grandmother. We store them in our refrigerator and enjoy them with our evening meals throughout the winter.
My mother, Nanna, as all of our kids and even many of our guests call her, lives with us at the inn and has been an invaluable resource in helping us create and maintain our organic gardens. She is continually helping us with good tips on the harvesting, freezing and canning. The picture below shows Nanna in our vegetable garden cutting off the stems.
When preparing your beets, it’s important to leave approximately a 1/4 of an inch or so of the stem intact so that the beets do not bleed.
I was pleased to have a full basket of beets and immediately set off to wash and scrub them. I decided to boil them in our lobster pot since it’s important to place the water over all of the beets. You’ll want to watch the beets closely as they boil so that you can catch them when they are tender yet not falling apart. (ours took about 1 hour) My mother helped me cut them into 1/4 inch slices, leaving the smaller baby ones whole. We placed them in canning jars that were pre- sterilized. The liquid sauce is very easy to make and includes 1 quart of apple cider vinegar to 1 1/2 cups of sugar. This mixture is boiled until the sugar is dissolved and ladled into canning jars. Since we only had 6 jars and will use them rather quickly we decided to store ours in the frig without processing. You can boil the jars for 20 minutes and then store in a cool dry place.