Summer is in full swing, and 4th of July is just three days away. If you’re still figuring out easy and delicious items to serve up at your outdoor gathering, then pickled veggies are just the thing! I don’t mean sweet pickles, although they are addicting, I’m talking about those vegetables we wait around all year until they’re in season to eat. This quick pickle recipe is so easy, you can make a couple of jars each night with some extra produce from dinner, and have it ready in just an hour to eat. Pickeled vegetable are great summer appetizers, snacks, burger and sandwich toppers, and believe it not really delicious atop sweet potato fries. They’re fresh, tangy, and packed with so much flavor.
Don’t hold back with ingredients either, be creative and experiment with a variety of vegetables and herbs. Okra, asparagus, beets, basil, rosemary, or tarragon, the possibilities are endless. I had some leftover fennel and celery leaves which I paired with dill, and some radishes that pickled in apple cider vinegar with cauliflower, sage and lemons balm. I was so pleased with my pickling creations, that I need to make some more. I’m serious when I say they’re addicting, so make sure you have plenty of these tangy vegetables on hand this summer!
Use these recipes as the base for your own creations.
- 2 cups - Finely Sliced Fennel
- 1/4 cup - Chopped Celery Leaves
- 1/4 cup - Chopped Dill
- 1/4 cup - White Wine Vinegar
- 1 1/2 teaspoons - Coarse Sea Salt
- 1 teaspoon - Fresh Ground Black Pepper
- 1 tablespoon - Granulated Sugar
- Combine the vinegar, salt, pepper, and sugar in an airtight jar. Stir until dissolved, the add your vegetables and allow to sit for at least an hour.
- Can be refrigerated an kept in an airtight container or jar, up to a month.
- 1 1/2 cups - Finely Sliced Radishes
- 1/2 cup - Cauliflower {cut into 1/2" pieces}
- 1/8 cup - Chopped Lemon Balm
- 1/8 cup - Chopped Sage
- 1/8 cup - Chopped Parsley
- 1/4 cup - Apple Cider Vinegar
- 1 1/2 teaspoons - Coarse Sea Salt
- 1 teaspoon - Fresh Ground Black Pepper
- 1 tablespoon - Granulated Sugar
- Dash Red Pepper Flakes
- Combine the vinegar, salt, pepper, red pepper, and sugar in an airtight jar. Stir until dissolved, the add your vegetables and allow to sit for at least an hour.
- Can be kept in an air tight container or jar, up to one month.
[…] which may cause discomfort in some people. I didn’t use up the whole fennel bulb, so I pickled the left over and occasionally topped my raddichio salad with it. No need for additional greens, […]