One my fave things to make in the summer. Great on a relish tray or antipasto plate…or as an instant side dish to anything grilled or barbecued.
- 2/3 cup salt
- 1/2 cup sugar
- 2 Tbs dried herbs I use a mix of blitzed rosemary, chili flakes, herbes de Provence, celery seed
- fresh vegetables I like carrots, cukes, onion, radish, and cauliflower - but use what you like)
- 1 whole poblano pepper sliced in 1/2
- 2 whole serrano peppers sliced in 1/2
- 2-3 cloves garlic smashed not minced
- Mix 2/3 cups salt to 1/2 cup sugar. Add 2 tablespoons dried herbs.
- Cut fresh veg into thin strips and set aside
Filling the Jars
- In 2 large jars, place a spring or two of fresh dill, the peppers, and the garlic.
- Mix the salt and sugar into your vegetables.
- Pack jars full of veg. Sprinkle a bit more salt and sugar on top if you like.
- fill jar with half rice wine vinegar and half white wine vinegar.
- Secure lid tightly and shake.
Now the waiting
- Leave jars on counter for up to three days to pickle. (Yes, it's fine to open them and check to see if they are cured to your liking - you can put the lid back on and it won't hurt anything.) After curing, place veg in refrigerator.
Pickled vegetables will hold in fridge for more than a month. The longer they cure, the more they become like the "glass pickles" served in some specialty delis.