Saturday, October 9, 2010

Fall Colours

Beauty can be found anywhere. Case in point: these radiant marigolds found brightening a McDonalds' parking lot. Wow . . . I wonder what Van Gogh would have done with these?!

Returning from our coffee break, I pickled the beets we found at the farmers' market. The recipe I use has circled the globe. An American taught it to a Jordanian, who taught it to a Canadian, who taught it an Egyptian chef. I'm not sure where it went from there but it is so tasty and so easy that it became a staple in Luxor.

Pickled Beets
Yield: 1 large jar

2 kg beets
6 cups vinegar
3 cups sugar
3 teaspoons salt
3 small onions, sliced thin

1. Boil beets whole until 'al dente'.
2. Boil vinegar, sugar and salt until sugar is dissolved.
3. Peel beets and slice thin.
4. Layer beets with onion in a jar.
5. Pour liquid over beets.
6. Cover and refrigerate at least 24 hours.

1 comment:

Anonymous said...

drop in a tablespoon of pickling spice to the boiled vinegar and you have an even better recipe.