Tips from our kitchen to yours!
Late Summer Pickles
In a pickle with too many summer veggies? Brine your own with this simple recipe.
- 1 lb firm vegetables. We recommend cucumbers, string beans, carrots, corn cut from the cob, peppers, beets, turnips, trimmed of stems and roots
- 1 cup distilled white vinegar (or rice wine or apple cider vinegar)
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- Optional: fresh aromatics such as cilantro, garlic, onions or chiles
- Clean your vegetables, and cut your vegetables into medium chunks. The firmer the vegetable (like carrots), slice thinner, or blanch briefly to soften.
- Loosely fill cleaned jars with vegetable pieces.
- In a small saucepan, bring vinegar, salt, sugar and spices, and 2 cups water to a boil.
- Pour pickling liquid over vegetables, and let cool. Close jars and chill in the fridge for at least 1 day for softer vegetables like cucumbers, and at least a week for root vegetables.
Homemade pickles should last about 2 months in the fridge. Fresh garlic can often turn blue when pickled. Don’t be surprised… this is perfectly okay!