in a pickle {august 14, 2022}

Peter Piper pickled at peck of banana peppers.
And cucumbers.
And a sweet onion.

Another long time favorite summer recipe: Cider vinegar, water, sugar, salt, and pepper. That's what my grandma used after we picked cucumbers and onions from her garden. That's what my mom used when she made these. Plain and simple. And yummy.

I use this passed down recipe a lot but I also found another pickling recipe from a new cookbook, Six Seasons: A New Way with Vegetables by Joshua McFadden.

Basic Vegetable Pickle Brine

1/2 c. rice vinegar

1 T. white wine vinegar

1 1/2 c. hot water

4 T. sugar

1 t. kosher salt

Herbs/seasonings of your choice

Put everything in a big pot or pitcher and stir until the salt and sugar have dissolved.

Using clean canning jars, fill with your vegetable(s). Pour the brine over until the vegetables are completely covered and the jar is full. Screw on the cap. Refrigerate for up to 2 months. Start tasting after the first day to see how the flavor and texture are developing. They are ready to eat as soon as you think they are.