Simple Summer Pickles | PCC Natural Markets

Simple Summer Pickles

Yield: 6 pint jars

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Summer is fleeting, so why not capture some of its beauty by making these simple and delicious pickles? You can choose to make them spicy or keep them mild.



Cut carrots into strips and trim them to 3/4 inch shorter than the inside of the jar. Cut cucumbers into 1/8-inch-thick slices on the diagonal. Blanch green beans in boiling, salted water for about 3 minutes and refresh in cold water.

Place vinegar, water, sugar, salt and pickling spices in a non-reactive pot and bring to a boil. Turn off heat and let spices steep while you are preparing jars.

Crush garlic cloves and place 1 in each jar. If you like spicy pickles, place 1/2 jalapeño in each jar. Divide carrots, cucumbers and beans between jars, putting only one kind of veggie in each. Pack them in tightly as they will shrink a bit in the brine. Tuck in dill or fennel sprigs and lemon slices, as you pack jars.

Strain vinegar. Carefully fill jars with hot vinegar to 1/2-inch from the top. Wipe rims clean. Screw on 2-piece lids.

Let jars cool to room temperature and then store in the refrigerator. Let them cure for at least two weeks before opening for the flavors to blend. These will last about 2 to 3 months in the refrigerator once opened.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 30, 2012.

More about: carrots, cooking tips, cucumbers, green beans, pickles


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