If you're rich with carrots and other hardy root veggies, you can buy yourself some time to eat them with this refrigerator pickles recipe
Man, I forgot how much I love making refrigerator pickles! Normally, I think of pickling as more of a fall activity - preserving the harvest to eat over the winter - but when I got a huge haul of root veggies in our CSA basket not long ago, I knew that some pickling was in order.
Despite my love for pickles, I'm pretty sure that I won't be able to eat all 3 jars that this made, so be prepared to possibly have pickles foisted upon you if you come to my house in the next week!
Quick Pickled Root Vegetables
adapted from Epicurious
Yield: 3 scant pints
- 12 large carrots, cut into ½" thick coins
- handful of baby turnips (or 1 small turnip), cut into ½" pieces
- 2 cups red and white radishes, cut into ½" thick coins
- 2 ¾ cups water
- ½ cup sugar
- 2 garlic cloves, crushed lightly
- 1 tablespoon dried dill
- 1 tablespoon celery salt
- 1 teaspoon mustard seeds
- 8 pink peppercorns
- 2 cups apple cider vinegar
- In a large saucepan, combine the vinegar, water, sugar, garlic, dill, celery salt, mustard seeds, and peppercorns. Bring to a boil, and simmer for 5 minutes.
- Meanwhile, divide the carrots, turnips, and radishes between three pint jars.
- Divide the hot brine between the 3 jars, making sure you get some of the herbs and spices into each jar.
- When the jars are cool to the touch, screw the lids on, and chill in the refrigerator for at least 8 hours before serving.