Refrigerator Quick Pickles

Ingredients:

Cucumbers, peppers, radishes, carrots, blanched green beans cherry tomatoes, asparagus, red onion, zucchini, etc are a few examples of the items you can easily quick pickle! 

fresh herbs- (dill, thyme, rosemary, and/or mint) a few sprigs per jar

5 cups white vinegar

5 cups water

5 tbs kosher salt

1 tbs sugar

5 tsp mustard seeds

1 tbs black peppercorns

Wash veggies and cut according to preference. Pack the vegetables into a clean glass jar. A canning jar is not necessary with quick pickles. Tuck several sprigs of herbs into each jar.

Combine the vinegar, water, salt, sugar, mustard seeds, and peppercorns. Bring to a gentle boil and stir until the salt and sugar are just dissolved. Remove from heat and pour liquid and seasonings over veggies in the jar. Allow brine to cool. Close the jar and refrigerate for a minimum of 24 hours, but preferably 48 hours. They will last for 1 1/2 - 2 months in the fridge! Enjoy!

Pickled Beets

Ingredients:

8-10 small beets

1/2 cup Apple Cider vinegar

1/4 cup sugar

1/4 teaspoon salt

1 teaspoon black peppercorns

Fresh dill

Method:

Preheat oven to 400°. Place beets in an oven safe dish. Pour enough water in dish to just cover the bottom. Cover with aluminum foil and roast for approximately 1 hour. Remove from oven and allow to cool. Remove skins and halve/quarter beets. Place prepared beets in canning jars. Leave a 1/2 inch gap between top of beets and the top of the jar. Set aside. Add vinegar and sugar to a small saucepan. Bring to a boil. Once sugar has dissolved Remove from heat. Add salt, peppercorns, and dill. Pour vinegar mixture over beets. Cover and allow to cool. Transfer to fridge. Enjoy within 1 month!