spicy pickled beets and sexy carrots

Not for the weak of heart.
or, leave out the peppers.

makes two pints

2 lbs of beets and carrots
small bunch of green onions
4 cloves of garlic
2 tsp. fresh ginger grated or sliced thinly
1 tsp. coriander seeds
2 fresh or dried chili peppers

1 cup apple-cider vinegar
1 cup water
2 tsp. salt
1/2 tsp. curry powder

wash beets and carrots thoroughly. remove green tops (don't forget to eat your beet greens!).
chop beets and carrots into two-bite pieces.
wash green onions. cut them into bite sized pieces.
pack the pint jars with the beets, carrots and onions, leaving headspace.
peel the garlic and prepare the ginger.
put two whole garlic cloves, one tsp. of ginger, one chili pepper and half a tsp of coriander seeds in the top of the jar.

heat vinegar, water, salt and curry powder in a sauce pan and bring to a boil.
remove from heat and pour the hot liquid into the pint jars, leaving 1/4 in of headspace.
screw on lids and process in a water bath for 30 minutes.

let em stew for 2 weeks before you crack em.

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