I have this unhealthy obsession with mason jars. I collected antique blue ones for a year before our wedding to use as centerpieces (see them in action in our header above). Love them! Anyhow, I stumbled across the ever-elusive pint-and-half mason jars at Target recently and promptly placed them in my cart. (Don’t tell Derek!) This size has been lauded on the internet and I was super excited to get them to use as my daily smoothie vessel.
But they come in a pack of nine. And I probably only need 3 or 4 for my smoothies… So I knew I had to use them before I would be questioned by Derek about buying unnecessary, space-taking jars… CSA vegetables, this is your cue!
We’re about a month into our summer vegetable share from Potomac Vegetable Farms and I’m sad to say that some of the veggies have gone into the crisper to never be seen or heard from again. With my love of vinegar and acid and a bounty of veggies and mason jars, making pickles was the obvious solution.
These refrigerator pickle recipes are super easy and really only require chopping and boiling. Since the jars aren’t processed (canned) at the end, they won’t last forever (although one of the recipes says they keep for 3 months in the fridge), but they don’t really last for very long around here anyways.
10 cloves garlic, peeled
2 cups white or apple cider vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
Cucumbers, quartered lengthwise (to fit in jars)
Carrots, peeled and cut in half lengthwise (to fit in jars)
1 handful large scallion pieces, or half an onion, sliced, optional
In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In 2 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots and scallions/onions, if using. You want them to be tightly stuffed.
Bring the brine back to a boil if it has cooled down. Pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days.
5-6 or so roasted beets
1 onion, sliced thin
1 cup apple cider vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Remove the skin from the roasted beets and slice thinly. Arrange in jar alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jar and place in the refrigerator for 3 to 7 days before serving.