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
Hi dear friend, your vegetables look delicious 😋 How wonderful to preserve them.
ReplyDeleteI have never done this before, and I really appreciate you sharing how to do it.
Thank you so much for sharing. ❤️
Thanks Linda, super easy. You can add other whole spices too. Mustard seed, allspice - I just didn't have that.
DeleteI've never been a fan of pickled things really...pickles are ok...and pickled beans are kind of fun, but that's about it. But your jars do look pretty!
ReplyDeleteThanks, they did turn out so pretty.
Deletethose 2 jars made me smile too!! so fresh and colorful it's going to be great!! this is the way to go when the garden is overflowing!!
ReplyDeleteIt is the way to go. Thanks! Last of the cherry tomatoes. I'll miss them.
Deletei feel bad that it has taken me so long to visit...my days are different now and i don't have as much time for blogging. i hope normalcy returns soon!!
ReplyDeleteDebbie, that was how I was too. I was laid up with that broken femur and my other disease, IBM. It took all I had to make these 2 jars, but it made me happy too. One day at a time. Thanks.
DeleteSo colorful, you just know it's good for you!
ReplyDeleteThanks. Good for gut health...wink, wink...
DeleteI love pickled anything buty husband does not. He doesn't know what he's missing. It looks so delicious.
ReplyDeleteCathy
You are right! He doesn't know! My husband doesn't like the spice, heat and he doesn't know what he is missing. I will add the spicy brine to thin out homemade salad dressings too - for an extra kick.
DeleteThe colorful jars made me smile knowing you canned them up Jacky. Unfortunately I only like pickled pickles. Hubby Bob would eat these in a New York minute though. Janice
ReplyDeleteMy husband isn't a fan either. That's ok - I didn't want to share anyway. wink, wink.
DeleteWhat a great idea for all the bits of late garden harvest. Sounds like a yummy snack or side dish for any meal.
ReplyDeleteThanks, it was! I am thinking of the beet one and how to make it sweet spicy.
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