Tag: beary berry honey

Quickled Beets (Quick Pickled Beets)

Quickled Beets (Quick Pickled Beets)

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Quickled Beets | Quick Pickled Beets (hot process)
We don’t all have the space or time to pickle quarts of vegetables to put by for winter. This is a quick and easy way to make small batch pickles overnight that keep for ages in the fridge.  (Recipe and photo courtesy Elaine Wilson, FoodYouCanCook.com)

3 tbsp pickling vinegar
3 tbsp water
3 tbsp Beary Berry Honey, liquid or creamed
1 medium beet, peeled

  1. Halve the beet and lay one half flat side down. Cut it in half again shortways, and thinly slice so that you produce thin half moons. Repeat with the remaining beet half.
  2. Press the sliced pieces into a 250-ml (1-cup), heat-proof jar. The beets will lose some of their water in the process, so press in as many as you can.
  3. In a heat proof pan over medium heat, stir together the water, vinegar and honey until the honey dissolves and the liquid comes to a bubble. Remove from the heat.
  4. Pour the hot liquid over the beets – you might have a bit leftover. Wipe the rim if sticky, then screw on the lid.
  5. Let sit at room temperature one day, or refrigerate several days. Will last for weeks in the refrigerator.

You can use this method for any vegetable that you want sweet pickled, such as cucumber slices, pearl onions, carrots, etc.

Quickled Beets | Quick Pickled Beets (cold process)

As above, but don’t heat the pickling liquid. Pour the cold liquid over the vegetables then place the jar in the fridge where they will keep for ages. They taste good the next day, but even better the longer they sit. Bonus: you can use any jar that seals well, so great for repurposing. (Recipe courtesy Elaine Wilson, FoodYouCanCook.com)

Tips/Variations:

  • Try flavoured Beary Berry honeys: Ginger, Tangerine or Chai would be delicious
  • Add 5 or 6 slices of ginger.
  • Add pickling spice and/or dill.
  • Use orange juice instead of water.
  • Add 1 or more sliced chili peppers.
  • The hot process quickles faster but will cause colours for most vegetables to fade somewhat. The cold process takes longer but will make crunchier, brighter vegetables.

Recipes copyright ElaineWilson.com, used with permission.

 

Resources

Beary Berry Honey products available at farmers markets, their farm store near Tofield, in SaveOn Stores, and in many local shops. Visit BearyBerryHoney.com or call 780-662-3577.

Check out EatEastOfEdmonton.com for a listing of the many farms east of Edmonton that you can visit and where they grow our vegetables, grains and the meat we enjoy. You can also get recommended routes for self-guided tours of the region, including the many farms open to visitors.

Visit GoEastRTO.com for suggested day trips of activities, festivals, and sightseeing in the region east of Edmonton.

Strawberry Lemon Greek Yogurt Popsicles

Strawberry Lemon Greek Yogurt Popsicles

Beary Berry Honey Inc.

A super refreshing treat, great for a hot summer day. Get creative, using different kinds of fruit, yogurts, and honey.

1/2 cup chopped strawberries (or other fruit of your choice)
1 cup Greek Yogurt (not non-fat, at least 2%)
2 tbsp Beary Berry Honey Lemon Honey (or your favourite fruit honey)

  1. Puree the fruit in a blender.
  2. In a medium bowl, stir together the yogurt and honey.
  3. Fold in the fruit puree and pour the mixture into popsicle moulds.
  4. Freeze them for at least 3 hours before serving.

Recipe adapted from Bee Maid Honey.

 

Strawberry Lemonade

Strawberry Lemonade

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The recipe can be made in large batches and frozen for your own ready-to-use concentrate. Have fun with the flavours and experiment with different fruit and honeys.

zest of 5 to 6 large lemons
250 ml freshly squeezed lemon juice (5 to 6 lemons)
250 ml Beary Berry Honey
2 cups strawberries, chopped

  1. Zest the lemons before juicing them.
  2. In a blender, puree together the lemon juice, honey and strawberries.
  3. Add the lemon zest and plus a couple of times (you don’t want to break it down too much).
  4. Bottle and keep in the fridge several days, or freeze in 1/2 cup portions.

To make lemonade, use 3 to 4 tbsp of concentrate per 8 oz of water, or to your taste.

Tips / Variations

  • Works with liquid or creamed honey. If you like a sweeter lemonade, use more honey.
  • No strawberries? No problem. Use our Strawberry Honey for a subtle strawberry lemonade.
  • Skip the fruit altogether for simple lemonade concentrate.
  • Use other citrus fruit to make different concentrates: lime, grapefruit, orange, Meyer lemon, tangerine, etc.

Recipe and image copyright ElaineWilson.com, used with permission.