Quick Pickles

Many different types of vegetables love to get pickled! Traditionally
cucumbers are the favorite but you can pickle others: carrots, radishes,
kohlrabi, peppers, summer squash, turnips, onions and many other
vegetables. Be sure to pick a somewhat firm vegetable. Softer veggies
tend to get too soft when pickled.

Slice or cube your chosen vegetable and place in a pint jar. For each
pint jar make a pickling solution from the following:

½ cup white or cider vinegar
½ cup water
1 teaspoon sugar
½ teaspoon salt
½ to 1 teaspoon of Mountain Valley Pickling Spice Blend to taste

Heat brine ingredients. Stir to dissolve sugar and salt. Pour hot brine
over the vegetables in the jar. Let cool and move to the refrigerator.
For the best flavor, let the vegetables sit in the vinegar solution for
a few days before eating.

 From Cinda Webb at Preserving Techniques

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