To start off this blog (and so that I have something in it to play with layouts while my next recipe boils away on the stove), here's a recipe I posted previously on the Wood Street Blog, my previous collaborative craftiness effort. Enjoy!
Delicious Pickled Beets!
(recipe taken from Sept. 2010 Food and Wine Magazine)
1 cup cider vinegar plus 1 cup water
1/2 cup sugar
1 small red onion, finely sliced
1 garlic cloves, quartered
1 teaspoon yellow mustard seeds
2 bay leaves
2 whole cloves
1 1/2 tsp. black peppercorns
2 tsp. dried thyme
1 tsp. dried oregano
2 pounds medium red beets, peeled and cut into 2-by-1/2-inch sticks
(I used a sprig of fresh oregano in place of both the oregano and thyme.)
Bring all ingredients but beets to a boil. Simultaneously, boil the beets for about 10 minutes, until tender. Drain and return to the cooking pot. Pour hot pickling liquid over the beets and let stand at room temperature for 4 hours. Drain and serve!