As soon as I saw I had 2 lbs of beets (and leftover rosemary!) to play with a few weeks ago, of course I was going to remake my favorite pickles. And yay, the red beets came out as wonderfully sweet/tangy as I remembered. The only difference to the recipe in my initial post is that I had to make an additional half batch of brine. I cut my beets into wedges as opposed to slices and packed my jars fairly loosely, so the amount listed wasn't enough to cover. It yielded a little shy of two quarts of beets, which should last me a month or two.
Is it bad that I'm tempted by my CSA's proffering 15 lb bags of beets? I could pick up a 5 gallon food grade bucket...if I only had the fridge space.
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