Greetings! I made a variety of pickled vegetables this week and am quite happy with how they turned out. These are an easy quick version that, since they don't require sterilization and vacuum sealing the jars, have to be kept in the refrigerator. They are also quick in that they only need to sit in the brine a couple of days before they're ready to eat. They will keep in the fridge for 4 to 6 weeks.
I originally wanted to make my own hot pickled peppers but when I saw all the fresh produce at the market, decided to branch out and try doing some carrots, beans and garlic as well. And while the spicy peppers and garlic are my favourite they are all good.
So far we have had these pickles as a garnish/side for sandwiches and I also chopped some of the carrots and beans into a tossed salad. The beans can also be left whole and served as a garnish for a Bloody Mary or Bloody Caesar.
Next time I am going to try some turnip. I had pickled turnip in a restaurant once and it was delicious.
Thanks for dropping by to see what was cooking over at our place!
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