Pickling - dilute vinegar?
This is about *refrigerator* pickling, NOT about canning.
I have a recipe for pickled beets (adapted from Craig Clayborne’s New York Times Cookbook. It’s very tasty, but the vinegar taste gets progressively stronger the longer it’s been in the fridge.
I’d like to replace some of it with water, but am Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude