Have leftover vegetables in your box that you don’t know what to do with? You can quick pickle any vegetable you have—mushrooms, carrots, radishes, turnips, you name it!
- 1/2 cup rice vinegar, white vinegar, or apple cider vinegar (just don’t use balsamic vinegar)
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 cup beet stems, sliced
- In a glass jar, cover beet stems with salt, sugar, and vinegar. If there isn’t enough liquid, add water until stems are covered. Mix until sugar and salt dissolve, then cover with a lid or plastic wrap.
- Let the stems pickle for at least 30 minutes before using but preferably 24 hours. Store in the fridge for up to two weeks.
Pickled beet stems add color, texture, and flavor to any dish! Use them whenever you would use a regular pickled cucumber. Add as a side to a breaded chicken breast, add to any sandwich, burger, or even to top a piece of grilled salmon. For a tangy salad, toss pickled beet stems with sliced pears, walnuts, and goat cheese.