CookDaddie's Red Fridge Pickles

Much of the fresh produce from our first share went into the salad with maple thyme dressing, and I decided to use the beet and some of the radish and carrots to make some fridge pickles. What are fridge pickles? Basically they are pickles that are not canned for preservation, so the items you use marinate in the refrigerator. Let them sit for about 24 hours before you eat them. They'll keep for a couple of weeks, but they probably won't last that long... you'll eat them.

The term "large" in this recipe is assuming your vegetables are not enormous, but large by many organic local farm standards. If you're veggies are small, just use two of each, if they are enormous, then just double the rest of the ingredients and you'll have more servings!

CookDaddie's Red Fridge Pickles

• 1 large beet (with stalks)
• 1 large radishes
• 1 large carrot
• Juice from 1/2 lime
• 2 cups red wine vinegar (or cider vinegar)
• 1 tsp peppercorns
• 1/2 cup raisins
  

1. Peel the beet. Save about four inches of the stalks. Wash & scrub the stalks, radish and carrot. Julienne all of the vegetables and stuff them into jars or tupperwares.
2. Put the into a vinegar to a pot and bring to a boil. Add the lime juice, raisins and peppercorns.
3. Pour the hot mixture over the vegetables in the jars. Be careful not to burn yourself! You'll probably find it useful to use a funnel.
4. If the liquid does not cover the veggies, top off with some water before putting the lids on.
5. Place in the fridge.
6. Wait 24 hours.
   
7. Eat!