I am determined this summer to give you so many ways to use fruits and vegetables that you cannot help but to enjoy more! This week we will showcase refrigerator pickles. You might replace the word “refrigerator” with “easy!” I’ve always loved pickles and we all know they are a “free” food when it comes to counting calories which is a huge bonus! They are refreshing, satisfying and extremely healthy too. And now, they are also easy!
My mother pickled the hard way; by boiling and canning jars for shelve storage. I am so grateful she did, but there is no way I am going to that much trouble. And, thankfully, I don’t have to and neither do you. Refrigerator pickles are summer’s perfect answer to enjoying your garden fresh vegetables in tasty pickles with minimal effort. They just last weeks or months rather than years. Not a problem for me!
Simply wash and cut, and quickly boil your vegetables of choice:
- Bell peppers
- Banana peppers
- Cucumbers
- Onions
- Cauliflower
- Okra
- Carrots
- You name it!
Place them in mason jars. And cover with a white vinegar and water combination to include seasoning of choice such as:
- Garlic
- Cloves
- Salt
- Sugar
- Pickling Spices
- Cayenne Pepper
- Sriracha
- Dry mustard
- Turmeric
- Dill or other herbs
- You name it!
Pop on those lids, refrigerate for several days and enjoy for several weeks, even months! So easy, so healthy and so good! Follow the link below for creative ideas and enjoy summer’s best in a pickle!
Get Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
