There are moments in the summer when canning feels like the only option to save the overflowing harvest from your garden…and other days where you need to save a few pounds of peppers or beets or cucumbers and you don’t want to drag out all the equipment and make a mess for 4 jars of anything!
Time for a quick pickle! These easy to make jars are not shelf stable. You must keep them in the fridge and eat the within a few weeks or months, but they are easy and delicious! Here’s the method
- Cut your pickles or other veg to slices (or spears)
- In a sauce pan, heat 1 cup water, 1/2 cup vinegar, 2 teaspoons salt and 1 teaspoon sugar to a simmer. Make sure the sugar and salt are dissolved
- Using canning jars or other empty glass containers, fill to almost the top with your fresh veggies
- A fun tip? If you are growing grapes, add a single grape leaf to the jars. This will keep your veggies cruchier
- Feel free to add flavorings to the jars! garlic cloves, herbs, fennel, peppercorns, mustard seed, anything that will impart a little extra flavor
- Pour the hot liquid over the veggies leaving a little room at the top.
- Let cool to room temperature and then refrigerate. These will keep 3-4 weeks in the fridge!
