Instead of featuring a new vegetable this week, we thought we’d preserve what we had by pickling them. Not wanting to go through the whole process of sealing jars, we tried a process called quick pickling. This is great if you don’t have the patience for classic pickling. Your vegetables will be ready to enjoy within 24 hours! We used this recipe for snap peas and this recipe for cucumbers and red onions.
Here’s what you’ll need:
vegetables of your choice (if it’s a veggie you’d normally eat cooked, then steam it a bit first before pickling)
distilled white vinegar
spices (such as peppercorns, cinnamon sticks, or fresh hot peppers) or herbs (like fresh dill)