Sweet and Spicy Pickled Beets, Rhubarb and Celery

The original recipe from Redpath sugar was for pickled rhubarb. but since my garden rhubarb was very weak this year I made the executive decision of adding beets and celery to this batch.

Ingredients:

4 thin rhubarb stalks

2 celery stalks

4 large cooked beets, cut in chunks

3/4 cup water

3/4 cup red wine vinegar

1 cup sugar

2 bay leaves

2 strips orange peel (no pith)

1 tsp salt

1/2 tsp black peppercorns

1/4 tsp red chili flakes (more if you want it hot!)

Pack sterilized jars with beets, rhubarb, celery and bay leaves. You can add some celery leaves too. Then combine water, red wine vinegar, sugar, orange peel and seasonings in a saucepan. Bring to a boil, then simmer for 5 minutes.

Pour hot liquid into the jars and seal. Wait 24 hours before trying them. Jars will keep 6 months in the fridge.

And maybe next year I'll be able to try the all rhubarb version!