Whipped up a batch of quick pickles this weekend. Everything can go in raw, but I boiled the beets for 20 minutes first for tenderness. I boiled a bunch of golden beets, but then I threw in some sliced red beets also. That made all of the pickles pink!
It is called a quick pickle because they’re pickled in 3 days, and kept in the fridge only covered, not sealed. This time the pickles included cucumbers, green beans, a few green roma tomatoes, golden and red beets, onions, garlic, and the first okra of the year.