For those of you that have a green thumb, this time of year can be very busy. As your bounty of summer vegetables and tomatoes are ripening in front of your eyes, you’re probably frantically looking recipes in order to put all these delicious, fresh veggies to use. You have been nurturing them for months, and now it’s time to reap the rewards of what you had sewn.
Salads and gazpacho account for a great deal of the veggies in my garden, but I also like to trade and go to local farms.
What do I do with all of the goodies I find there? Why pickle them of course!
Pickling is a quick and easy way to savor the flavor of summer while doing something interesting with your afternoon. You can use just about any veggie you want in place of the ones I have decided on, as long as you keep them about the same size and blanch the harder ones so they don’t break your teeth. Wax beans, baby carrots, cauliflower florets, okra pods, sliced sweet bell pepper, sliced cucumber, whole button mushrooms, peppers, or radishes all make for tasty tart treats in the summer heat. Enjoy!