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Farmers' Market PickleFest 2017 PickleFest Winners & Recipes
2017 PickleFest Winners & Recipes


I Can Pickle That Winners 2017Elise Knebel\'s Pickled Golden Beets

I Can Pickle That! 

1st Place Winner - Elise Knebel

Pickled Golden Beets

 2 lbs golden beets (boiled, peeled, sliced into cubes)

2 cups apple cider vinegar

2 cups Water

3Tbl pickling salt

3 Tbl pickling spice (divided between jars)

1. Combine vinegar, water and salt in a small saucepan and bring to a boil.

2. Divide pickling spice between three jars.

3. Pack the beets into the jars and top with hot brine, leaving 1/2 inch head space.

4. Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

5. Cool jars on counter. Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.

 (recipe modified from Serious Eats)

Best Dill Pickle In Beverly Hills Winners 2017

 Best Dill Pickle In Beverly Hills Winner 2017

Best Dill Pickle In Beverly Hills 

1st Place Winner - Ron Sasiela

Sun Shielded Dill Pickles

 Place in Each Jar:

6 whole sun shielded cucumbers (washed,  trim off blossom end)

1/4 oz fresh shallots (sliced)

3 cloves garlic (peeled, sliced thin)

2 whole dry bay leaves

15 whole black  peppercorns

2 drops Young Living dill oil


2 1/4 cups water

1 3/4 cups white vinegar

8 Tbl sugar

5 Tbl kosher sea salt

1. Place cucumbers and other items into clean jars.

2. Heat brine to 250 degrees and pour over filled jars, leaving 3/8” space at top, tighten lid on tightly, allow to cool one hour and then place in refrigerator for three weeks to cure.

3. Shake jars every day for first week to help extract and infuse flavors. For best texture and flavor, use refrigerated jars within four months. Enjoy!