This simple recipe came from Trader Joe’s. A great way to consume all kinds of peppers.
Citrus Pickled Bell Peppers
pickles
Watermelon Rind Pickles
This is such a traditional Southern relish!
Squash/Cucumber Bread and Butter Pickles
As far as I’m concerned, it’s never too early in the season to put up pickles! I wish I could remember where this recipe came from, but it’s full of good instructions about proper canning. If you don’t want to do the sterilizing and boiling bath canning, then make the pickles and refrigerate them as soon as the brine cools. Consider them refrigerator pickles and eat them in a week or two.
To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer’s instructions.
Pickled Mustard Greens
From a recipe in Saveur magazine. Pickled greens are a traditional accompaniment to spicy meat dishes in all kinds of Southeast Asian cultures.
Spicy Pickled Green Beans
Adapted from a recipe from Everyday Food. Up the sugar to a tablespoon or a little more, and use either granulated or brown sugar, to make more of a bread-and-butter type pickle. These are refrigerator pickles and they’ll keep for about a month. Yummy with tomato sandwiches. Let them sit for at least 24 hours before you try them.
Homemade Refrigerator Pickles
The contents of a box like this one just beg to be turned into refrigerator pickles. You should have just enough cucumbers for this recipe. You’ll use a pepper or two, and if you’ve still got an onion around (mine are all gone – sadly), then you’ve got most everything you need. This makes a sort of bread-and-butter pickle. Other fresh refrigerator pickles don’t use sugar and add garlic and dill to make a kosher style pickle. There’ll be a million recipes online.
Pickled Garlic 2
Bread and Butter Pickled Onions
How did I miss this in the bounty of onion ideas we’ve been sending your way? Hope you still have a few onions to experiment with.
Pickled Garlic
What can you do with pickled garlic? Use it as an antipasto or chop it into pasta salads. The pickling brine can be used in your next vinaigrette.
Pickled Onions
Feeling overwhelmed with members of the onion family? A miserable year for a number of crops has been a fantastic year for onions and garlic. I hear there are more in our future. There can never be too many onions or too much garlic for me.
Onions are easy, easy, easy to pickle and they’ll keep for months. They’re a traditional topping for tacos, but they’re great on any sandwich or chopped up into a salad. Red onions are the traditional onion for pickling but who says you can’t use white ones?