 |
| Rainbow carrots & jalapenos and red onions |
A very long time ago I learned how to make refrigerator pickles. I played around with pickling spice mixtures, then realized I wasn’t an enormous fan of pickles.
What I failed to appreciate at the time is that these quick-pickling combos brilliantly work with all kinds of veggies.
Over the last couple of weeks, I’ve experimented with some veggie mixes thanks to a bounty from the Oak Parker Farmers’ Market vendors Prairie Wind Family Farm and Nichols Farm & Orchard.
My extras led to a nice stock of taco toppings and salad additions, including a jalapeno, red onion, and cilantro mix; another with various colorful carrots, yellow onions, and turmeric; and finally a jar of roasted golden beets.
I used a simple refrigerator picking mix of water, white vinegar, sugar, and salt. For the beets, I added peppercorns and bay leaves for the initial pickling but removed those for storage.
All are delightful for toppings and salads.
Pickled roasted golden beets:
Virtual Farmgirl 