Summer pickles and preserves are something to start thinking about, especially if you’re a home gardener or farmer’s market frequenter. Late summer means jars and jars of cucumbers, carrots, peppers, and anything else you can get your hands on.
Barbecue pickles. Yep. And you’re going to be astounded at just how easy they are to toss together. Wait’ll you try them.
These Israeli pickles boast a Middle Eastern flair and turn out lovely pickled cauliflower, cucumbers, and red onion. Each ingredient is preserved in a different spiced vinegar mixture.
These quick dill pickles–or, as we like to say, quickles–are made with Kirby cucumbers, vinegar, sugar, garlic, coriander, mustard, and, of course, tons of dill. No canning involved. How easy is that?
These pickled zucchini, preserved with Champagne vinegar, celery seeds, tumeric, onions, are easy to make, not too sweet, and can be used just like cucumber pickles.
Pickled watermelon rinds are a Southern classic that are crisp and sweet and tangy and oh so enticing. Tasting is believing. Here’s how to make them.
These pickled carrots are a quick and easy refrigerator pickle made with carrots that are bathed in slightly spicy mustard, coriander, fennel seed, and cider vinegar solution. Here’s how to make them.
These refrigerator sweet pickles are an easy homemade Scandinavian-style pickle. Simple to toss together, sweet as can be, and crisp as your favorite pickles from childhood. And there’s no hot-processing canning required as these simply stay in the fridge.
These fast pickled jalapeno peppers, a Korean staple, are made with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything–tacos, grilled chicken, home fries, machaca, eggs. Takes only 20 minutes to toss together.
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