Quick Pickled Beet Stems

16 oz pint jar

Beet stems from approx. 6 beets (depending on length of stems)

3/4 cup red wine vinegar

3/4 cup water

2 tbsp honey

1 tsp whole peppercorns

1 tsp coriander

1 tsp salt

1 bay leaf

1. Add the red wine vinegar, water, honey, peppercorns, coriander, and salt to a pot. Bring to a boil,stirring occasionally.

2. Chop the beet root and leaves off of the beet stems. Rinse the beet stems.

3. Chop the beet stems into 1” pieces (or desired length).

4. Stuff the beet stems into the jar (they should be snugly stuffed). If the beet stems don’t fill the entire jar, I like to add a few layers of thinly sliced onions.

5. Pour the boiling liquid from step 1 into the jar. It should be filled just about to the brim.

6. Lid the jar and let it rest on the counter for an hour before placing it in the fridge.

7. Let sit in the fridge for a couple of days before enjoying! I like to use pickled beet stems on just about everything. A few ideas: salads, burgers, sandwiches, sauteed with chard or kale.