Written by Jennifer Oliver
Written by Johnna Perry
Written by Cara Lyons
For those of you who read my blog regularly, you may know that I love Mexican food. It is my go-to comfort food, dining out food, celebration food, Wednesday night dinner food…you get the idea! So it stands to reason that I would be enamored with margaritas; after all what goes better with Mexican food that a margarita?
Contrary to popular opinion, I am not fussy about a lot of stuff but I am fussy about margaritas. No bottled margarita mix for me! Bottled mixes are way too sweet, packed with sugar, often corn syrup, and who knows what else. I like to use fresh juices, silver tequila and agave for a touch of sweetness. Since tequila and agave come from the same place; the agave plant, they seem to be perfect partners.
I have made margaritas in all sorts of flavors; classic lime, blood orange, pineapple, cucumber and mint, cucumber and jalapeno, pomegranate, watermelon, mixed citrus, the list goes on.
I am a huge fan of quick pickles. My mother made the quickest of quick pickles when I was growing up; sliced cucumbers, a sprinkling of sugar, a pinch of salt and pepper, a splash of vinegar and 10 minutes later, pickles.
This recipe for pickled beets is not quite that quick but it is almost that easy. And unlike my mom’s quick pickles is refined sugar free.
There is something so satisfying about taking gorgeous veggies and with a few simple ingredients transforming them into something entirely different. Pickling stuff makes me feel like some sort of early pioneer gal (but with better shoes and hair).
All it takes to quick pickle vegetables is water, salt, vinegar, some sort of sugar and some spices. It couldn’t be easier or tastier.
I once belonged to a gym that was right next door to an ice cream parlor. After a month of working out five nights a week for over an hour each night I had gained almost 10 pounds. Now I have this instead.