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?
Simply beautiful!!! And, I’m sure, very tasty.
This looks like A dinner the wife and I enjoy occasionally. We grab crusty bread, encased meats, olives and a couple of cheeses with some fig jam. So simple and so delicious. Jenna and I love pickled beets. It’s actually the only way she will eat them, but I’ll eat them however. And I love the variety that you used.
You know Charles I am not a big fan of commercially pickled beets, but these are very fresh and crunchy and unlike those rather soggy store-bought ones. Also try asparagus…it is great. Thanks for stopping by Charles.
Wonderful pictures, and those pickled veggies are delicious with a grilled cheese sandwich
sounds like even I could do this and I love pickled beets! thanks Teresa or is that Liz?
Thanks Teresa your beets look beautiful. This is a good way to get kids to eat vegetables. If you know someone who owns or works in a restaurant ask them to save their pickle juice for you. This makes a nice hostess gift in a cool jar tied with a ribbon.
I owe my quick pickle knowledge and tips all to you Lizzie.
Those beets looks so beautiful! Oh my gosh!
Oh how pretty. Everything and such good tips. I have these herbs in my garden and right before this made a little list because I want to make dilly beans. Teresa, I’m going to put them in my bloody mary. Sense of humor here.
leave it to our Lizzie to have some deft culinary magic up her sleeve or in her fridge.
those chioggia beets are true beauties.
the platter at the end looks a delight!
How long do you allow the vegetables to “pickle” before you enjoy them? Also, would it help to warm the pickle juice before you pour over the vegetables? Thank you.
You can warm the juice but it works fine without heating it up. I usually leave my pickles in the brine for 3 or 4 days before eating. They will be quite crunchy and very cold and wonderful. Thanks for stopping by.