We have beautiful cucumbers and vibrant red carrots coming up in the garden. Lush, fragrant basil, and bok choi leaves. I have jars and jars of pickles I put up from last year but I wanted something really crisp and refreshing. These are great to serve with any meal. They are nutritious and little something different. Quick pickled veggies are great on sandwiches, on fish, or on their own! As the jar empties, you can always throw in another cucumber or carrot (or onion, or garlic, or beet…) to keep the batch going. I suppose after a few rounds you will have to pitch it and make more. But that’s okay, because it is super easy!
In a wide mouth pint jar add chopped veggies that would seem good pickled. Add in a good sprinkle of salt and some pepper. Maybe a little hot pepper. I filled 1/3 of the jar with rice wine vinegar and 1/3 of a way with white wine vinegar that my friend, Rodney made. Then I topped it off with a little filtered water so that the veggies are submerged. Replace lid and shake. Place in fridge for at least an hour. Farm fresh eating!
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That does not seem like enough time. I can not keep all the recipes straight. Some are brined. Some are sour. My favorite are sweet. I really prefer to follow a recipe for the brine, even if I add different vegetables.