Refrigerator Pickled Beets

Since we love refrigerator bread and butter pickles, I decided to give refrigerator beet pickles a try.  They are great and so easy to make. I dug up the last of my garden beets and we will enjoy them as pickles. 

• 8 medium roasted (or cooked) beets, cooled, skinned and sliced
• 1 1/2 cups vinegar
• 1 1/2 cups water
• 1/2 cup sugar
• 2 teaspoons salt
• 1/2 teaspoon dry mustard
• 10 black peppercorns

• Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
• Add peppercorns and beets to clean glass jars with a tight fitting lids.  Pour the brine over, covering all the beets.
• Cover and set aside until cool; then refrigerate.

Strawberry Lemonade

Juicy strawberries and squeezed lemons team up to make a most refreshing not-too-sweet beverage.  

• 1 cup sugar
• 6 cups water, divided
• 1 lb. strawberries, hulled and cut in half.
• 1 cup of freshly squeezed lemon juice, about 6 lemons
• Club soda or sparkling water, to taste
• Ice 
• Mint or basil leaves for garnish

1. Combine sugar with 1 cup water and bring to a simmer over medium heat, stirring to dissolve sugar. Cool.
2. Combine strawberries with 1 cup water in a blender.  Puree.  Use a strainer to strain out seeds.
3. In a large pitcher, combine simple syrup, strawberry puree, lemon juice and remaining 4 cups water. 
4. Serve over ice, adding club soda to taste. (I used about 2/3 strawberry lemonade to 1/3 club soda.)
5. Garnish with a sprig of mint or basil.