Summer Pickles
Summer Pickles
Description
What I love about making quick pickles is how flexible the recipe is. You can use whatever vegetables you have on hand and flavor them with any spice combination. You can make one jar or many. It is all up to you! I used veggies from my garden, including cucumber, zucchini, banana pepper, shishito pepper, jalapeno pepper, radish, and cherry tomatoes. Here are the combinations I went with for this batch:
- Speared cucumber/sliced zucchini with dill, crushed fresh garlic, and red pepper flakes.
- Cubed zucchini/ sliced cucumber with fresh rosemary, thyme, and oregano.
- Mixed veggies (cucumber, radish, zucchini, cherry tomatoes, and the peppers) with garlic, dill, and red pepper flakes.
I hope you enjoy :)
Ingredients
Instructions
-
The Jars
Prep the jars by washing them with soap and drying them. I used 5 jars, a mix of large and small, for this recipe.
-
Pickles!
- Wash and dry the veggies. Cut them however you would like, slices, spears, cubes, or leave them whole.
- Pack the vegetables into the jars. I did different combos for this, but whatever you like works. Just make sure to not smash them.
- Add the spices-again, be creative. You can use whatever combo you want. Garlic, dill, and red pepper are a classic. The more you add the more the flavor will come out. There is no wrong way to do this step.
- Make the brine by bringing the water and vinegar to boil. Dissolve in salt and sugar.
- Pour the brine over the veggies. The brine should come close to the top but leave about 1/4 inch at the top for air.
- Put the lids on and let cool to room temperature.
- Once cooled put it them the fridge! The pickles need about 3 days to develop the flavor. They will keep for about 2 months in the fridge.
Pickle, Vegetable, Brine
Recipe Card powered by
![WP Delicious]()
Leave a Reply