Refrigerator Pickled Beets & Caramel Apple Sauce

Refrigerator Pickled Beets

Ingredients

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  • 2 pounds BC Fresh Beets*

  • 3/4 cups Red Wine Vinegar

  • 1/2 cup Roger’s Sugar* or honey

  • 1/2 cup Water, filtered

  • 1/2 large, BC sweet onion*

Directions 

How to Cook Beets:

  1. Trim the top stem to roughly 1 inch and thoroughly wash your beets.

  2. Place washed beets in a large pot of water and boil for roughly 20 minutes, or until tender. (Just like boiling potatoes, the larger beets will take longer to cook)

  3. Strain cooked beets in a colander and cool your beets by running cold water over them.

  4. When your beets are cool enough to safely handle, with your faucet is running with cold water, use your hands to slip the skin off the beets. Trim the remaining stems and root to be flush with the beet bulb.

  5. Cut or slice cooked beets as desired.

To make pickled beets:

  1. Combine vinegar, sugar, and water in a small saucepan. Heat to dissolve sugar. Remove from heat and set aside.

  2. In glass jar(s) or container(s) with a tight-fitting lid, layer cut up beets and sliced onion.

  3. Pour vinegar/sugar/water over top. Add additional water if needed to fully submerge the beets in the liquid.

  4. Cover with a tight-fitting lid and place in the refrigerator for 5-7 days before enjoying. Refrigerator pickled beets will keep for about 2 months.

Photo & Recipe Credit: healthstartsinthekitchen.com
*In flyer October 17-23, 2021
 

Caramel Apple Sauce

Ingredients

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Caramel

  • 1 cup Roger’s sugar*

  • 1 tbsp corn syrup

  • 3-4 tablespoons water

  • 1/2 cup heavy/whipping cream boiling hot

Apples

  • 2 cups apples peeled, cored, diced*

  • 1/4 cup sugar*

Directions

To make the caramel

  1. Combine 1 cup sugar, 1 tbsp corn syrup & 3-4 tbsp water together in a pot. Bring to boil and stir with a wooden spoon until the sugar is dissolved.

  2. Bring cream to boil in microwave or in a different pot.

  3. Allow the sugar to cook undisturbed over medium heat until it’s amber in color. (WATCH IT, as it goes from amber to burnt in a matter of 5 seconds, literally)

  4. Slowly pour in 1/2 cup hot cream into the caramel and stir with a wooden spoon to combine.

  5. Cook for another 1-2 minutes. Take off the heat.

Make the apples

  1. Combine 1/4 cup sugar & 2 cups apples together. Allow cooking in a pot over medium heat for about 20 minutes. Take off the heat when soft.

  2. Caramel Sauce can be kept in the refrigerator for up to 3 weeks, cooked apples can be kept for 3-5 days.

Photo & Recipe Credit: letthebakingbegin.com
*In flyer October 17-23, 2021


Annah Kassen