It is the end of summer, and what better way to celebrate than to make pickles?! I love pickles. Like, really love them. The sourness with the salt and a bit of crunch. Ohh, man! When we lived in Maine we had a garden and I would make pickles pretty often as I always planted a way too many cucumber plans. Or so I thought, until my pickles ran out. I also love to pickle green beans and beets. Other crisp vegetables such as carrots and cauliflower also work well as a pickle.
Depending on how fast you want to eat your pickles will change how you cut them. Usually to make cucumber pickles I cut the cucumbers into spears. They should pickle for at least a week and will last several months in the refrigerator. For these beet pickles they are ready in about an hour and will last a few months in the refrigerator. You must refrigerate these pickles as they have not been sterilized through a boiling process like some recipes for canning pickles.
I suggest eating these straight from the jar, or topping your favorite sandwich with them. Ohh, yum.
- about 4 small beets peeled and sliced on a mandolin set to 1/16″ (very thin slices)
- or, 2-3 cucumbers per jar, cut in quarters lengthwise, or green beans, carrots, cauliflower…
- 1 cups white vinegar
- 1/2 cup apple cider vinegar
- 1 cups water
- 1 TBL salt
- 1 TBL sugar
- 1/8 tsp crushed red pepper (per jar)
- 1/4 tsp black peppercorns (per jar)
- 2-3 cloves garlic (per jar)
- several sprigs of dill (per jar) – I didn’t use this with the beet pickles, but you could.
- Heat vinegars, water, salt and sugar together until just starting to simmer.
- In sterile jars place crushed red pepper, peppercorns, garlic, and dill.
- Add vegetable of choice.
- Pour hot pickling liquid over the top to cover vegetables.
- Place lids on jars and finger tighten rings.
- Let cool to room temperature, then store in the refrigerator.