This recipe is great for those extra garden veggies. It works splendidly on anything you like pickled: beets, asparagus, peppers, garlic, onions, etc. What makes it even easier is there is no formal canning process. Simply store these pickles in the fridge and enjoy them right away!
[ingredients]
This week all of my ingredients are from the Capital City Public Market. My cucumber is from Water Wheel Gardens, My carrots are from Global Gardens, the honey is from Matthews Family Farms and of course I am using my Idahoan Blend!You will need your Molly’s Mills, I am using my regular Idahoan blend, a knife, a mason jar, sauce pan, liquid measuring cup, measuring spoons, and a cutting board.Use the knife to slice up your ingredients. My Serrano pepper is solely to add heat, so I just sliced it length wise.Season the ingredients liberally with Molly’s Mills. Let them sit for 20 minutes if possible.Measure two cups of apple cider vinegar and add it to your saucepan along with the bay leaves, mustard seeds, and dill.Measure and stir in two teaspoons of honey into the vinegar mixture.Bring the vinegar mixture to a boil and then reduce the heat and simmer for 10 minutes.While the vinegar is simmering, layer half of cucumbers into the bottom of the mason jar.Then add in the carrots or other veggies and top with the remaining cucumbers.Pour the hot liquid into the jar and screw on the lid. Refrigerate for at least 10 minutes before enjoying. The longer they sit, the better they will get!These quick pickles will last 10 days or more in the fridge, but they are so yummy that they rarely make it that long!
