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<\/p>\nWho doesn’t love homemade pickles? I certainly do! But sometimes the idea of making them seems intimidating, but I\u2019m here to set the record straight. Pickling your summer garden veggies is fast, easy, and so much fun.<\/p>\n
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Fresh pickles in the making in a vintage crockpot with fresh fennel seeds and garlic chive blossoms.<\/p>\n
Photo Credit: Kathy Casey Food Studios\u00ae<\/p>\n
All you need is my Refrigerated Quick Pickle<\/strong> recipe! First clean a quart-sized jar, then pack it full with a mixture of vegetables. Think baby cucumbers, carrots, peppers, and cauliflower – garlic, chili pods, and some fresh flowering dill too if you have it. The ideas are endless so have fun with it!<\/p>\n Next boil up a sweet and tart vinegar brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an 45 minutes – then pop in the refrigerator! In just two days you\u2019ll have delicious pickled vegetables to bring to a picnic or enjoy at a backyard BBQ.<\/p>\n And pickling isn\u2019t just for veggies – for something a little different, try one of my favorites \u2013pickled peaches! Awesome to serve with your favorite cheeses, charcuterie platter, or grilled meats.<\/p>\n All these tangy delights will keep for a month in the refrigerator, so get picking and start pickling! -Kathy<\/p>\n Refrigerated Quick Pickles Vegetable Mixture:<\/b> Pickling Brine:<\/b> Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.<\/p>\n Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1\/2\u2033 from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.<\/p>\n
\nMakes about 4 quarts<\/b>
\nThe following is a mixture of veggies that I like to use, but feel free to switch it up with what\u2019s fresh from your garden or the market.<\/p>\n
\n7 cups (about 2 lb.) 3\/4\u2033-sliced pickling cucumbers
\n2 1\/2 cups (3\/4 lb.) 1\/2\u2033-thick-slant-cut carrots
\n2 medium jalape\u00f1o peppers, cut in half, or 1 large, quartered
\n1 1\/2 cups (6 oz wt.) 1 1\/2\u2033 chunks yellow or white onion
\n1 1\/2 cups (6 oz wt.) 1 1\/2\u2033 chunks red onion
\n2 cups (8 oz wt) 1\u2033 chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
\n2 cups (3\/4 lb.) 1\/2\u2033- to 3\/4\u2033-sliced yellow zucchini or yellow squash<\/p>\n
\n2 cups white distilled white vinegar
\n2 cups cider vinegar
\n1 3\/4 cups water
\n1 3\/4 cups sugar
\n2 Tbsp. pickling spice
\n3 Tbsp. kosher salt
\n1\/4 tsp. crushed red pepper flakes<\/p>\n