I'm not exactly sure why, but I have a crush on the small Kerr jars used for canning (the cursive writing on the side, the diminutive size, the satisfying seal of the lids?). It all started when I bought some quince jam at the Farmer's Market. I loved the Kerr jar it came in which, once empty, was perfect for homemade vinaigrettes.
Recently, I lost the jar. I thought I'd just go get some more jam, but then I saw a recipe for pickled veggies that I couldn't get out of my head. I couldn't help it, I had to buy a box of the Kerr bottles--and, last weekend, I sliced beets, carrots, and jalepenos and brined them.
I now have a crush on the beautiful colors in these jars. And tonight for my SJVWP meeting, I served spring greens with goat cheese as a side salad--and allowed my guests to add whichever veggies they wanted. Esther and Karen were ideal diners, since they both come from cultures (Dutch and Swedish) that value the pickled veggie.
I sent them home with a bottle of pickled beets, even though Esther confessed that I'd left my original jar at her house.
Pickled Veggies (adapted from Sunset magazine)
3 c. white vinegar
1 1/2 c. rice vinegar
1 c. plus 2 T. sugar
Whisk vinegars, sugar, and salt in a bowl with 3 c. water until sugar dissolves. Slice vegetables into very thin slices. Put the veggies in jars, gently tamping them down and cover with brine. Chill, covered, at least one day.