Now that our refrigerator door is full of jars, I think it’s safe to say we’ve found a quick-pickle recipe that’s worth sharing … and by sharing I of course mean sending oddly packaged mason jars through the U.S. postal service … and posting here on the blog. That, too.
Our first attempt, we tried this simple recipe. And it is tasty. But we decided to temper the garlic taste (don’t get me wrong, we love our garlic) with a couple sprigs of fresh dill and a pinch of coriander.
I’ve almost finished a jar in two days all by my lonesome. It’s the extra spicy jar with peppers, so husband knows to keep his distance.
*This recipe makes roughly three jars of pickled veggies.
Here’s what you need:
-Jars (We reuse ours a lot—any shape and size will do just fine.)
-About 3 cups of sliced veggies (Try green beans, radishes, cucumbers, any kind of pepper your heart desires, carrot sticks, and red onion.)
-2 ¼ cups of water
-2 ¼ cups of apple cider vinegar
-3 tsp salt
-4 ½ tsp sugar
-3 tsp minced garlic
-A bunch of fresh dill
Here’s what you do:
-Bring the water, vinegar, salt and sugar to a simmer.
-Wash and slice your veggies, then fill each jar. We always make one with hot peppers for me and my spicy-loving taste buds.
-Once the sugar and salt have dissolved, pour your pickling liquid over the veggies until they’re completely submerged.
-Now that your jars are filled, just seal them up, and pop them in the refrigerator.
(They’ll be good for about one week.)
I can’t usually sit and eat pickles—plural—as a snack, but when they’re fresh I just find myself craving them all the time … a mini appetizer while I’m cooking dinner … a side with lunch (like they’re chips or something).
I guess, now that we’re up to our eyeballs in pickled veggies, we need to find some what-to-do-with-all-these-pickles recipes. Let me know if you have any! In the meantime, I’ll just be over here crunching away.