(2017) Quick Pickled Vegetables

Recipe Author: Conne Ward Cameron

From alexandracooks.com. She suggests using these as a pizza topping. You can try it with the peppers and even the green tomatoes from today’s box.


2 cups water 2 cups cider vinegar 1 tablespoon + 1 teaspoon sugar 1 tablespoon + 1 teaspoon kosher salt Any vegetables you like, thinly sliced 2 cloves garlic, peeled and thinly sliced 1 hot chili pepper, thinly sliced on the bias, optional


In a large non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved.

Meanwhile, place the sliced vegetables, garlic, and chili peppers in a large bowl. Pour the pickling liquid over top. Press with a spatula to submerge.

Transfer the vegetables and liquid to storage containers. Let cool to room temperature, then refrigerate. Store for weeks if not longer. container for up to 3 days.