Quick Pickled Vegetables

I see a trend developing!

I always have vegetables in the 'fridge that would be good for pickling.  Before they go past their peak, if I have no other plans for them, I think this will be happening, a lot! Yesterday I made these before going to my Granddaughter's, and brought her a jar. Today I heated them again and had a quart, a pint, and a little in a refrigerator container. This recipe produced the best results so far.

• 12oz. plain white vinegar
• 12oz. cold fresh water
• 8oz. Heinz Salad Vinegar
• 1/2c turbinado or light brown sugar
• some peppercorns
• 1-2t dry dill
• 1t salt

Combine all the brine ingredients in a 4 quart pot, whisk to dissolve the sugar and salt, then bring to a low simmer.  While that's happening, scrub, then slice the vegetables shown, or whatever you have, that you'd like to pickle.  Once the brine is simmering, sugar and salt are dissolved, add the vegetables that require the most simmering first.

I started with carrots and celery, simmered a few minutes then added the cubed cabbage, radishes, onions and cucumbers.  Simmered another few minutes then add the sliced leek, green onions and smashed-sliced garlic cloves. Stir, bring to a simmer for another few minutes, cover and turn off the heat. Using a wide canning funnel, fill the clean jars with vegetables, and add brine to 1/2" below the top edge. Add lids and screw on tight with a corresponding ring. If they seal, they'll keep in your pantry for a year. If not, they are good in the 'fridge for several weeks.

These are colorful, taste great and would be nice to bring to a friend, inviting you to a dinner party. . .Lin

Saturday Night Pickled Vegetables

It's Saturday night, you're a little bored, then realize you've got a lot of vegetables that need attention. Ahhh, time for. . .A Pickle Party! 😃 Combine the first group of ingredients in a 2 quart pot and bring to a simmer.  Stir to dissolve everything, then add the next group of sliced vegetables. Keep the carrots thin, they're very dense and pickle slower than the rest.

• 2c white vinegar
• 1/2c apple cider vinegar
• 1/2c sugar
• 1/4t Penzey's Black and Red spice
• ~  (cayenne + black pepper)
• 1t-1Tdry dill
• 2c water 

• 7 mini English cucumbers
• 3 sm.-med. carrots
• 4 green onions
• 5 big cloves of garlic
• 1/2-1 sm. head of purple cabbage

Once everything is combined, bring back to a simmer, then turn off the heat, cover the pan and let stand on the stove overnight.  After 6-8 hours, try a cucumber. If it's too vinegary, add more water then transfer everything to a covered jar and refrigerate.  This should keep well for a couple weeks. . .Lin