Summer is a great time to enjoy a bounty of fresh veggies! To preserve this freshness and add a little zip to your sandwiches, salads, and cheese boards use this recipe to create a quick pickle.
While cucumbers are the first vegetable that comes to mind when you think of pickled vegetables, a variety of crunchy vegetables taste great.
Chunks of fresh cauliflower are a great addition to the pickle jar and a key ingredient in the Italian version of Giardiniera, a pickled condiment that is often used on pasta!
Okra is a southern staple and is a prolific summer crop. You can pick up baskets of okra now at the farmer’s market.
Zucchini is also growing in abundance in most home gardens and makes a great addition.
The addition of fresh herbs adds plenty of deep, earthy flavors and provides the opportunity to customize the recipe.
- 2 tbsp kosher salt
- 1 tbsp white or brown sugar
- 1 tsp peppercorns
- 1 bay leaf
- 2 cloves crushed garlic
- ⅙ tsp red pepper flakes
- 5-6 sprigs fresh herbs (dill, mint, basil, oregano, thyme, rosemary)
- 1 cup white distilled vinegar
- 2-3 cups sliced fresh vegetables (peppers, cauliflower, cucumbers, cherry tomatoes (whole), carrots, zucchinis, pearl onions, okra, squash)
- Open quart container and put in 2 tbsp. of kosher salt, 1 tbsp. of sugar of your choice, 1 tsp. peppercorns and 1 bay leaf
- Add 2 cloves of crushed garlic, 1/8 tsp. red pepper flakes, fresh herbs.
- Pack the container with chopped fresh vegetables of your choice.
- Add the vinegar. Top off with remaining water. Place the lid on securly. Turn the container back and forth several times to mix together. Label and put in refrigerator for 3-4 days.