This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.
This recipe is adapted from a Bobby Flay original.
2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled feta cheese
1/4 cup toasted pine nuts (optional)
*Pickled beets recipes.
Canning method compliments of Janet Baker
4 lbs. beets
3 cups onions, thinly sliced
2 cups white vinegar
2 cups water
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole cloves
3 sticks cinnamon, broken
1 Tbsp whole black pepper
1 bay leaf
1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender.
2. Let cool until you can skin comfortably. Slice.
3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins.
4. Add beets and cook until hot throughout.
6. Remove cinniamon sticks.
7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace.
8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace.
9 Remove air bubbles. Cap with two-piece caps.
10. Process 30 minutes in a boiling water canner.
Quick pickled beets recipe
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns
1, Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Notes-This particular recipe will keep up to 6 weeks in the refrigerator.
2 cups cherry tomatoes, halved
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped chives
1 medium zucchini
1 medium yellow squash
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper to taste
1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
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