Podcast 7

Posted on Updated on


Join Joey & Holly Baird of http://thewisconsinvegetablegardener.com as they talk with Annie Haven of http://www.manuretea.com as she talks about her manure tea and her familys ranch.  Joey & Holly also talk about 30 ways you can reuse egg shells. Listen in for special segments such as vegetable of the week, garden tip of the week, what’s going on in their garden,  & Aunt Holly’s Homemade Happiness


The Wisconsin Vegetable Gardener Show 36

Posted on

Pickled Beets

Posted on

Adapted from Better Homes & Gardens

Yields 5 pints


3 pounds small whole beets

2 cups vinegar

1 cupwater

1/2 cup sugar (stevia or sugar replacement)

1 teaspoon whole allspice

6 whole cloves

3 inches stick cinnamon


1. Wash beets, leaving on the roots and 1 inch of tops. Place in a 4- to 6-quart Dutch oven or kettle; add water to cover. Bring to boiling; reduce heat. Simmer, uncovered, until tender, about 25 minutes. Drain and discard cooking liquid. Cool beets slightly; trim off roots and stems. Slip off the skins.

2. In the same Dutch oven or kettle combine vinegar, water, and sugar. Place allspice, cloves, and cinnamon in the center of a 7-inch square of cheesecloth or 2 coffee filters; tie into a bag and place in Dutch oven. Heat to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Pack beets in hot, clean half-pint canning jars, leaving 1/2-inch headspace. Carefully add the boiling pickling liquid, leaving 1/2-inch headspace. Discard the spice bag.

4. Wipe jar rims and adjust lids. Process in boiling-water canner for 30 minutes. Remove jars from canner; cool on racks.