A group of dedicated multi-age students met weekly this fall to learn about where their food comes from. One of the assignments was pickling our garden beet harvest for the school salad bar. Last year pickled beets were a huge hit for students and teachers so this year we planted more of them. Students followed a recipe and doubled fractions to create the brine. I precooked the beets ahead of time and let them cool for easy removal of their skins. Slicing and prepping was no problem for even the youngest students. Our new Master Gardener candidate, Kathleen Hacker, was on hand to help with math and reading.
Click on recipe for: Pickled Beets