When I became interested in cooking with cannabis, it opened a whole new avenue of cooking for me.
I would spend numerous amounts of time in the grocery store thinking about how I would be able to infuse or incorporate all these everyday items.
Living in the South, I have access to a wonderful farmers market with so many fresh fruits and vegetables just begging to be infused.
Infused Pickled Beets
This is one of those things people either Hate or Love beets. My love of pickled beets came from my Mom. I also remember doing a science project using natural fruits and vegetables to dye fabric. Beets have such natural beautiful coloring which leads to an awesome infusion. The blend of the earthy taste of the beets with the tart vinegar and sharp cannabis tincture perfect combination. YES….this recipe is vegan friendly
- 4 medium beets roasted (see below for a recipe for roasted beets)
- 1 cup apple cider vinegar
- 1 cup of water
- ⅓ cup canna sugar
- 2 tbsp canna honey powder
- 1 tsp canna salt
- ¼ tsp dry ground mustard
- 6 whole peppercorns
- 3 tbs tincture
Roasted beets: Heat oven to 400f. Wash and cut tops off beets. Wrap each beet in tinfoil. Place on a cookie sheet and bake for approx one hour or until a fork easily pierces. Once cooled beets will easily peel.
- Bring vinegar, water, cannasugar, cannasalt, and mustard to a low boil. Stir until sugar is dissolved. Simmer for a few minutes and then take off heat and cool.
- Add peppercorns, tincture, and chopped beets to a jar
- Pour brine mixture into the jar making sure beets are fully covered
- Cover and set out till cooled. These beets will need to be kept refrigerated and will last 6 weeks
TIPS – Beets can be eaten within one day but I recommend at least waiting 3 days (if you can)
Once beets are consumed, you can reboil the brine and add more beets or hard-boiled eggs.