Quick Pickles

The cucumbers and peppers just keep on coming in the CSA box!  I have tried making kosher pickles, but, so far, no luck because I don’t want to use the kosher salt with the anti-caking stuff and none of the salts I have seem to work.  So, quick pickles it is!  They don’t last as long as traditional pickles, but they do get gobbled up pretty quickly in my house, so that’s not really an issue…they also only take about 5 minutes of my time and, right now especially, that is a good thing.  We like them plain, but I also like to add them to green salads or bean salads.   

  • 4 cups sliced veggies – can be any combo of cucumbers, bell peppers, zucchini or summer squash, radishes, turnips,  red onions, etc.
  • salt
  • 2 Tablespoons raw, unfiltered apple cider vinegar
  • 2 teaspoons agave or honey
  • fresh dill, optional

Slice cucumbers, squashes, or radishes into thin rounds, and peppers into thin strips.  Layer them in a colander, sprinkling them with generous amounts of salt between layers.  The salt helps draw the moisture out and will be rinsed off, so don’t be shy with it.  Allow the salted vegetables to sit, pressing occasionally, until no more water comes out when you press them.  The more water you get out, the better they will pickle, but I’ve been lazy before about this and they are still good, so don’t fret if you run out of time.  Rinse vegetables to remove most of the salt, then press again.  Put them into a glass container with a lid and add the cider vinegar, sweetener, and dill, if using.  Stir to thoroughly combine, taste, and adjust seasonings if needed.  Eat immediatelyand enjoy!  They will last a few days in the refrigerator.

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