Yesterday might have been a holiday, but my garden did not know that! 🙂 It needed to be picked, weeded, watered and fertilized. I pulled up half the beets, picked the last of the broccoli, then pulled up the plants, picked green beans and squash. I then canned 9 pints of green beans, and pickled 7 quarts of beets.
• 2 cups sugar
• 2 sticks cinnamon (or 1 tsp. ground cinnamon)
• 1 tsp. ground cloves
• 1 tsp. ground allspice
• 1½ tsp. salt
• 3½ cups white vinegar
• 1½ cups water
If you’ve never tried beets, I encourage you to do so. Beets are loaded with vitamins A, B1, B2, B6 and C, plus they are a great source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars. And… they are just plain good!