Growing up, my grandparents always had the most beautiful vegetable garden. From sowing seeds to daily harvesting, I have many memories of examining their early morning bounty every summer when we would come to visit. I often remember being barefoot in their kitchen watching my grandma cook our favorites for dinner and snacking on perfectly ripened pickled veggies. You see, with a garden of their size you simply had no choice but to pickle the vegetables that you felt were coming out of your ears. Onions, peppers, carrots, you name it. I loved spending time with them, telling stories and making memories while biting into sweet, but spicy, home-grown vegetables.
Pickling veggies is not only an easy process but is the perfect way to make do with the copious amount of farm or home grown vegetables we come to know and love during the summer months. Find some cans and save some for yourself or share with your neighbors!
Recipe yields 2, 16-ounce mason jars of pickled vegetables.
10 ounces fresh vegetables (peppers, onions, okra, etc.)
⅔ cup rice vinegar
⅔ cup apple cider vinegar
⅓ cup granulated white sugar
2 tablespoons kosher salt
1 cup water
2 mint sprigs
¼ cup shallot
¼ teaspoon crushed red pepper
- Divide vegetables (either cut or whole) and mint sprigs between two, 16-ounce mason jars.
- Combine all of the remaining ingredients in a pot and bring to a boil over high heat, stirring until sugar dissolves.
- Remove from heat and let cool for 10 minutes. Pour over vegetables and mint sprigs. Cover with a tight-fitting lid and let chill for 2 days. Store, covered in a refrigerator up to 2 months.