I’m always trying to find things to do with my garden harvest. It’s September and I still have lots of cucumbers and yellow squash so I thought I’d make a quick pickle. I used a recipe my husband likes for his pickled jalapeños. Of course it was delicious and easy and so I am sharing it with you. Also pickles are a healthy and delicious snack to munch on…. especially when they come from your own garden.
First you cut up the veggies you want to pickle. In this case I used yellow squash, zucchini and cucumbers. You can cut them any way you like. I made them into spears, disks and a few little chunks. Try to think of how you are going to eat them. I like them on salads sometimes and the chunks work great in that instance… no chopping. But if you are going to use eat them from the jar like a dill pickle, cut them into thick sticks or spears. They might work nice in a big cross section slice if you are going to eat it on sandwich. Just thought of that one. I’ll have to try that next time!
After you have cut your veggies, get your pickling liquid going. Add everything to the pan (not the veggies tho) and wait for it to boil. In the meantime take the veggies and put them into a clean dry jar ( I recycle old jars and now have a million mason jars). When the liquid boils, pour it over the veggies to cover and let them sit until it cools a bit. And that is it. Just put on your lid and put them in the fridge. You can eat them as soon as the are cold… in a few hours. It’s a great way to use some of the extra veggies you get from your garden and taste great on salads, sandwiches and as a side dish even. Give them a try and let me know how you like them!
I adapted this recipe from Chef John’s recipe on Allrecipes.com. Check it out here.
Recipe: Easy Veggie Pickle
- cut up veggies
- 1 cup water
- 3/4 cup white distilled vinegar
- 3 Tablespoons sugar or sweetner
- 1/2 teaspoon crushed garlic
- 1/4 teaspoon cayenne pepper or crushed red pepper flakes
- 1/2 teaspoon oregano
- 1/4 teaspoon basil
- 1 Tablespoon salt
Add all the ingredients (except the veggies) to a pan, mix well and bring to a boil.
In the meantime cut up your veggies the way you like them. I cut them into large spears, disks and chunks for this recipe.
Add them to your jar and once the pickling liquid is boiling, pour it over the veggies.
Let them cool a bit then put a lid on them and refrigerate.
You can eat them in a few hours, once they are cold.