Preserve the Summer

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


  1. Clean your vegetables, and cut your vegetables into medium chunks. The firmer the vegetable (like carrots), slice thinner, or blanch briefly to soften.
  2. Loosely fill cleaned jars with vegetable pieces.
  3. In a small saucepan, bring vinegar, salt, sugar and spices, and 2 cups water to a boil.
  4. 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!

Meg ChristmanPreserve the Summer