Sour, Sweet, and Crunchy: The Ultimate Guide to Pickling Summer Vegetables
Pickling summer vegetables is a great way to preserve the flavors and textures of the season. With this simple recipe, you can enjoy delicious pickled summer vegetables all year round.
Equipment
- Large bowl
- Colander
- Saucepan
- Glass jars with lids and bands (for storing pickles)
- Canning funnel (optional)
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- - 1 cup 250ml water
- - 1 cup 250ml white vinegar
- - 1/2 cup 125ml granulated sugar
- - 1/4 cup 60g kosher salt
- - 2 tbsp 30g pickling spice
- - 1 tsp 5g whole black peppercorns
- - 4-6 cups mixed summer vegetables such as:
- - Sliced cucumbers
- - Cherry tomatoes halved
- - Sliced bell peppers
- - Sliced carrots
- - Sliced zucchini
Instructions
- In a large bowl, combine water, vinegar, sugar, salt, pickling spice, and black peppercorns. Stir until sugar and salt are dissolved.
- Pack the mixed summer vegetables into the glass jars, leaving about 1/2 inch (1cm) of headspace.
- Pour the pickling liquid over the vegetables, making sure that all the vegetables are covered.
- Seal the jars with lids and bands, and store them in the refrigerator.
- Allow the pickles to chill in the refrigerator for at least 24 hours before serving.
Notes
- Use a variety of colorful summer vegetables to make the pickles visually appealing.
- Adjust the amount of pickling spice and black peppercorns to taste.
- For a spicy kick, add a few slices of fresh jalapeño or serrano peppers to the pickling liquid.
- Pickled summer vegetables are perfect for snacking, adding to sandwiches, or using as a topping for salads.
- Adjust the amount of pickling spice and black peppercorns to taste.
- For a spicy kick, add a few slices of fresh jalapeño or serrano peppers to the pickling liquid.
- Pickled summer vegetables are perfect for snacking, adding to sandwiches, or using as a topping for salads.