ciao and well come to this week's herbal blogging.
this time we are at anna's cool finds
thank's anna for hosting (nice blog! :) )
this brilliant and very interesting idea is kalyn's,
and now kept by haalo.
thank's both of you :)
this week in this special place, that the Garda Lake is...we had all kind of weather...
from -2°C with a lot of snow on the Mount Baldo last Saturday,
around 20°C, very sunny all the week,
to yesterday and today...grey and rainy.
soooo...what can you do when it's raining, and you can't go Nordic Walking,
you can't work in the garden..
and you not in the mood ironing or doing housecleaning?
you make preserves of course! :)))
no marmelade this time...
I made a jelly..but I will keep it for Ivy, hosting next week ;)
and for our friend Anna's round up a preserve...I thought of a very very swedish thing.
she lives in Carlifornia, and likes gardening like me!
anna...what do you think of planting red beets next time?
you can also eat the leaves ..they are yummy! :))
I love red beets, raw in salads, cooked in borscht, in marmelades and in chutney.
and of cours pickled!!
1kg of red beets
water to cover
2 tsp. salt
2 1/2 dl of red wine vinegar
the beet liquid
3 dl of . sugar
10 whole cloves
1 tbsp. caraway seeds
cut the beet stalk but leave 1 cm. (use the leaves in salad(
place in large saucepan, add enough water to cover , add some salt (I didn't),
and bring to a boil.
Reduce heat to a medium-low simmer and cook just until fork-tender
(30 to 45 minutes, depending upon size of the beets).
immerse beets in a bowl of cold water.
peel them (use rubber gloves, the colour terribly), then cut into very tiny slices..
whisk together vinegar, beet liquid from saucepan, the sugar,the whole cloves, and caraway seeds.
heat up the liquid, add the sliced red beet, bring to boil and let cook for 3-4 min.
then filter and put the slices in clean glass jar and cover with the boiling liquid.
close lid tight and put in a cool, dark place to macerate for 2 or 3 days.
then it is ready to use!
conservation: 1 year.
see you next week at Ivy's