Getting your Trinity Audio player ready... I have recently been tasting a lot of the food of my heritage, that culinarily bleak corner of northeastern Europe that covers the Baltic states, Germany and ...

Well-seasoned pickled vegetables are extremely popular in Greece and Turkey. This version also takes hints from Pennsylvania Dutch traditions. It's best to make the beets at least a couple of days ...

I really enjoy collecting vintage jars. I love recycling to begin with, and finding a box of old jelly or pint jars at a yard sale or second-hand store is exciting! It seems that canning jars often ...

Pickled beetroot is a classic of the cuisines of Eastern Europe and Russia, it is indispensable as a delicious ingredient for borscht and a fragrant snack. Traditionally, it takes several days to ...

Getting your Trinity Audio player ready... When the term “vulgaris” forms the second half of the given Latin name of a plant, as it very often does, we understandably might think it gives a negative ...

Pickled beetroot is a very tasty addition to your meal, and a great way to use up all those wilting beets. Cook the beetroot in boiling water, then peel and slice or dice and pack into sterilised jars ...

Instructions: Bring the vinegar, beet slices, sugar, salt, peppercorns, bay leaf, clove and 2 cups water to a boil in a small saucepan over medium-high heat, stirring until the salt and sugar are ...