summer is finally winding down and, if you’re anything like me, you’re looking for a way to preserve that sunny feeling and use all those veggies your friends keep dumping on you from their over-abundant gardens. pickling is the answer my friends! but you don’t need a complicated recipe and special, hard to find ingredients. my recipe couldn’t be simpler. you can use it to pickle cucumbers, carrots, peppers, onions, asparagus, green beans, and even garlic. the pickles will keep in your refrigerator for up to 3 months, so you can make summer last just a little longer. try serving pickled cucumber and carrot coins next to your favorite sandwich as an alternative to chips. their good for the taste buds and the waistline!
1 cup rice wine vinegar (you can use white wine vinegar too, but rice wine has a milder and sweeter taste)
2 tablespoons kosher salt
2 tablespoons sugar
combine all the ingredients in a glass measuring cup or bowl and microwave for 45 seconds. make sure the salt and sugar are completely dissolved. cool down to room temperature. i made cucumber and carrot pickles. cut the veggies into 1/4 inch discs and cover with the pickling liquid in an airtight container. your pickles will be ready to eat in 2 days and will keep for up to 3 months.
you can add dried herbs to your pickling liquid if you want to pump up the flavor, but it’s great plain too. dried oregano, dried parsley, dried basil, and red pepper flakes are all great additions to this simple brew. add about a tablespoon of herbs before you microwave. if you are pickling beans or asparagus, keep them whole. for onions or peppers, cut into 1/4 inch strips. for garlic, just peel and keep the cloves whole. there is no need to blanch the veggies ahead. keep them raw and crispy!
i hope this simple recipe makes you a pickling fool and stretches out your summer just a little bit.
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