Eazy Peezy Cucumber Pickles and Pickled Beets

Wednesday, September 15, 2010

Pickling - frugal

Love pickles, but don’t have time for the pickle process? Try this easy recipe for fresh homemade pickles any time.

Simply thinly slice cucumbers and stack in a wide mouth canning jar. Pour rice vinegar, rice wine vinegar or white wine vinegar over the slices until cucumbers are just submerged. Cover and refrigerate for a day. Then enjoy. These easy pickles will increase in tanginess as time goes on.

Add fresh cucumbers as needed and cover with additional vinegar. For more flare, try adding your favorite seasoning like dill, garlic or hot chilies. Another great option is to use half vinegar and half sesame oil, and sprinkle with toasted sesame seeds.

For fast pickled beets, boil beets until done. Cool and slip off skins. Slice or quarter and place into container. Combine equal parts sugar and vinegar in a small saucepan and cook slowly until sugar is dissolved. Cool slightly and pour over beets. Refrigerate over night. Enjoy in salads or by themselves!

Creative Commons License photo credit: paige_eliz

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