Simple Summer Pickles
Yield: 6 pint jars
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.
- 2 pounds carrots, ends trimmed and peeled Add to list
- 2 pounds English cucumbers Add to list
- 1 pound green beans, trimmed Add to list
- 6 cups white wine vinegar Add to list
- 1 cup water Add to list
- 1 cup white sugar Add to list
- 1/4 cup kosher salt Add to list
- 1/4 cup pickling spice Add to list
- 6 widemouthed pint jars, sterilized Add to list
- 6 cloves garlic Add to list
- Dill or fennel sprigs Add to list
- 3 jalapeños, or your favorite chiles, cut in half lengthwise (optional) Add to list
- Lemon slices (optional) Add to list
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, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 30, 2012.