Here’s a repeat of a previous post – because a number of people have asked about it.
With all the fall vegies arriving at the Farmers’ Market, why not try pickling without canning? Use your refrigerator instead.
Here’s a no-canning pickled beets recipe I have used for years:
1. Cook 2 lbs. beets (yellow or red) in boiling water until just tender. Rinse in cold water. Peel and slice. Place beets in a glass jar with lid or glass container with a cover.
2. In another bowl or 2+cup measuring cup, combine 1 c. sugar, 1/4 c. vinegar, 1/2 c. lemon juice and 1/4 c. water. Stir until sugard is dissolved. Pour liquid over beets.
3. Cover and refrigerate several days before serving. Makes 1 quart.
Like pickles – this will keep in the refrigerator for awhile, because of the acidity. If you want (optional) you can add clove, dill, peppercorns or other spices as you like.
Try this with other vegies too – mix carrots, green beans & cauliflower. Or try kohlrabi, cucumbers of course, zucchini, peppers, turnips and daikon look. They’re colorful in a clear canning jar and will allow you to enjoy flavorful fall vegetables for a long time.
Here’s another easy recipe using the lemon peels remaining from the lemon juice needed for the beet recipe above:
Recently, I made limoncello using this easy and excellent recipe from A Beach Cottage.
Make a double batch of pickled beets and limoncello then share with neighbors or friends.
For other ways to use empty canning jars, you may also like Walking Chicken BBQ, Picnic in a Jar and for fresh vegetables on a platter try Another Fabulous Friday.
