These last few years with too many peppers to count and lovely CSA and Z garden vegetables, I've found that I enjoy "quick pickling" as a way of preserving these gorgeous veggies. This year, I'm doing the "tried and true" peppers/carrots/onions/garlic mixture, but I'm also pickling a few new versions: tomatillos and fennel, cherry tomatoes, and my own version of regular pickles, aka cucumber "chips". We'll see how these turn out. I hope they will be "winners".
Here's the quick pickling recipe for those that are curious:
3 1/2 c. water
2 1/4 c. vinegar (I used a mixture of white vinegar and apple cider vinegar)
6-7 T. kosher salt
6-7 T. organic sugar
dried herbs (parsley, dill, sometimes oregano) and whole black peppercorns
variety of peppers, sliced (I use my mandolin)
peeled, rough chopped garlic cloves
peeled, sliced carrots (again, I use my mandolin for a consistent cut)
peeled and chopped white onion
Ready in about7-10 days for eating! Num num!
**I use upcycled jars for my pickled goodies - the red and white lid jars are Bonne Maman jam jars (aren't they cute?!) and jars from other pickled goodies, jams, spices.**