My good friend Liz is a magician in the kitchen. I have often seen her “pull a culinary rabbit” out of her hat…or perhaps a seemingly effortless pasta dish for a dinner party…or little appetizers using basil leaves stuffed with cheese…really never a rabbit…she is a vegetarian!
She shared this incredibly ingenious trick for making quick refrigerator pickles with me a few years ago. The simplicity of a good recipe is what the magic is all about don’t you think? I am going to share Liz’s trick with you. Pass it along if you like. I don’t think she will mind at all.
It is E.A.T. ( Easy as This). Here is what you will need to gather:
1.The juice from a store-bought jar of pickles saved after you have eaten the pickles . You will also need to have some other vinegar on hand just in case you need to top off the jar.
2. Vegetables such as carrot sticks, asparagus stems, cucumbers cut into wedges or thick slices, green beans or beets. You might come up with lots of other ideas. I used Chioggia and Golden Beets peeled and cut into thin rings.
3. A few sprigs of fresh herbs like Dill, Rosemary or Thyme. Toss in a few mustard or dill seeds if you like.
4. Nestle beet slices into a clean glass jar. Add fresh herbs & spices to the jar.
5. Pour the saved pickle juice from the jar over beets. Top jar with your favorite vinegar to cover beet slices.
6. Cover jar of beets with a tight-fitting lid. Refrigerate. These pickles will keep for up to 1 month chilled, if they last that long!
The “magic” of this is that you can make pickles all year. There is no processing involved and it’s a good trick for cleaning out the crisper!
Aren’t they beautiful? These pickles are so crispy & cold when you bite into them. Delicious with aged cheeses & olives, cured meats & thin crunchy crackers for little bites or as handy quick edible gifts.
Every time I make refrigerator pickles with the juice from a finished jar of store-bought pickles I think of Liz and that is a good thing indeed.
Do you have any special recipes given to you by good friends? Are you keeping family recipes to pass down to younger member of your family? How important do you think it is to share recipes?