Author: Gritcooking- A Southern Girls Taste

I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek! My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones. My food always has a story and always in sizes to share. Im a county girl with a lot of love to share. Girl raised in the South cooking- that's me! GRITCOOKING! I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
Traditions

Refrigerator roasted pickled beets

Gritcooking- A Southern Girls Taste
Simple and tangy sweet option for topping salads, garnishing tacos or just right from the jar. Easy- delicious. Enjoy.
  • Three large beets

Brine

  • 1 cup water
  • 1 cup apple cider vinegar
  • 1/3 cup sugar
  • 1/4 tsp ground mustard
  • 1 tsp kosher salt

Warm on stovetop to incorporate.

Black pepper corns and mustard seeds for bottom of jars.

Wrap cleaned and trimmed beets in foil and roast to tender. 425 1 hour. This varies with sizes.

After toasting- the skin will perl right off. Peel and slice to desired sizes.

Assemble 5 black peppercorns and 1/4 tsp mustard seeds in bottom of storage jar.

Assemble beet slices in jar and cover with warm brine.

Seal and refrigerate. Keeps up to 6 weeks.

I made three pint jars with this recipe.

We enjoy on salads, as garnish in fish tacos or just out of the jar.

Traditions

Cheese!

Gritcooking- A Southern Girls Taste
  • I love cheese! All cheese but lately Ive been doing a lot with the tangy goat cheese. But have you noticed prices have been skyrocketing in the grocery isles? My little goat cheese had doubled in price to a-soaring $8 for a few ounces. Wow… have I found a solution. Fresh homemade goat cheese! Honest it was so simple and easy and the flavor is divine. Cool- fresh- creamy. Ill never go back. Here is my easy step by step.
  • Cheese cloth
  • Good cooking thermometer
  • Cooking twine
  • Colander
  • 1 quart whole goat milk pasteurized
  • Juice of 4 lemons (1/3 cup)
  • 2 tablespoons white vinegar
  • 1/2 tsp salt
  • Dried herbs of choice
  • ( I used lemon zest, paprika, dried herb de province, black pepper)

Sauce pan bring goat milk med heat to 185 degrees – heat slowly and stir often

While milk heats juice 1/3 cup fresh lemon juice

Once milk hits 185 take off heat and stir in lemon juice the two tablespoons vinegar. Stir in completely.

Allow to rest off heat for 30 minutes. Carefully mix in 1/2 tsp salt.

Line a colander with two or three layers cheese cloth.

Carefully ladle in milky cheese into colander to not run over edges of cloth. Cheese will slowly seperate and whey water will run off bottom clear.

Allow to drain for ten minutes. Carefully tie into a ball and hand on sink faucet the drain 1 hour.

Prepare herbs to role the cheese in. My lemons were so floral and fresh I did lemon zest, parika, herb de province , pepper and garlic powder.

Unwrap and gently form into a log. Then roll into the herb mixture.

Wrap into plastic to set. Will keep refrigerated two weeks.