Oh these 2 jars make me smile. I've been craving, briny, spicy, crunchy all summer. I think what started it, was a jar of olives, garlic, peppers that my husband bought from this big grocery store in Green Bay. We don't have that store and no one around here carries the brand. They were so good!
We have dozens of hot peppers this year and I've been eating them with everything. So, it hit me, why don't I pickle some with other veggies. A quick pickle, store in the refrigerator, crunchy, spicy...yes, that's what I'll do. So, out to the garden for some picking.
Variety of fresh herbs: chives, oregano, 2 types basil and 2 types of parsley. I put garlic and peppercorn in the jars
Added some cherry tomatoes and mixed it all together. I filled the jars and pressed it down until almost to top.
The brine is a simple 2 to 1; 2 C vinegar, 1 C water, 2 T sugar and 1 T salt. Taste it to see if you like it. I like vinegar. Bring to a boil for 5 min or so. Turn off heat let it cool a bit and fill your jars. Put on a lid, let it cool and store in the refrigerator. You can eat them in a few hours and they will last 3 months.
Next up...maybe beets, raw packed like these.
Blessings from Ringle, Wisconsin.
Linked to: https://beadwright.blogspot.com/2026/08/sunday-in-art-room-sitar.html










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