When planning my springtime garden, I am always go a little overboard with the banana peppers. I have big dreams of pickling and canning the motherload of all harvests. This summer, however, just wasn't my year, thanks in part to nesting black birds and curious chipmunks. Big Bummer Face. Between my CSA shares and what few fruits my plants were able to provide, I was able to scrape together enough peppers for one measly quart. Hardly worth the effort to haul out my hot water canner. Thank goodness for refrigerator pickling, which allows me to make as much (or little) brine as I need.
While peppers weren't as plentiful, I had more than the lion's share of summer squash! Thinly slicing those buggers up - in rounds or oblong slices - quickly put a dent in my stash. Layering things up with red onion slices, the hardest part is waiting an entire week before digging into these beauties.
|Mixed Pepper Medley - Summer Squash Rounds with Red Onion - Zucchini Sandwich Slices|
Easy Refrigerator Pickled Veg
Adapted from this brine recipe, which was similar to the one I used for pickling collard greens. Sweet. Tart. Salty. Pungent. I'm sold!
- veggies of choice - cut to fit desired non-reactive container.
- 2 1/2 cups water
- 2 1/2 cups white vinegar (other vinegars would also be nice)
- 3 tablespoons sugar
- 3 tablespoons salt
- 1 tablespoon whole coriander seeds
- 3 cloves garlic, peeled and thickly sliced
Bring brine ingredients to a boil, let cool slightly then pour over veggies in jars. Store in refrigerator. Allow to rest at least a week before eating.