Summer pickles and preserves are something to start thinking about, especially if you’re a home gardener or farmer’s market frequenter. Late summer means jars and jars of cucumbers, carrots, peppers, and anything else you can get your hands on.
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Barbecue Pickles
Barbecue pickles. Yep. And you’re going to be astounded at just how easy they are to toss together. Wait’ll you try them.
Recipe
These Israeli pickles boast a Middle Eastern flair and turn out lovely pickled cauliflower, cucumbers, and red onion. Each ingredient is preserved in a different spiced vinegar mixture.
Recipe
These quick dill pickles–or, as we like to say, quickles–are made with Kirby cucumbers, vinegar, sugar, garlic, coriander, mustard, and, of course, tons of dill. No canning involved. How easy is that?
Recipe
These pickled zucchini, preserved with Champagne vinegar, celery seeds, tumeric, onions, are easy to make, not too sweet, and can be used just like cucumber pickles.
Recipe
Pickled watermelon rinds are a Southern classic that are crisp and sweet and tangy and oh so enticing. Tasting is believing. Here's how to make them.
Recipe
These pickled carrots are a quick and easy refrigerator pickle made with carrots that are bathed in slightly spicy mustard, coriander, fennel seed, and cider vinegar solution. Here’s how to make them.
Recipe
These refrigerator sweet pickles are an easy homemade Scandinavian-style pickle. Simple to toss together, sweet as can be, and crisp as your favorite pickles from childhood. And there's no hot-processing canning required as these simply stay in the fridge.
Recipe
These fast pickled jalapeno peppers, a Korean staple, are made with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything–tacos, grilled chicken, home fries, machaca, eggs. Takes only 20 minutes to toss together.
Recipe
HUNGRY FOR MORE?
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Do you have a recipe for bread starter.
Can you share it please.
Thank you.
Maria Jones.
Sure, Maria. Depending on what type of bread starter you’re looking for, we have this sourdough starter recipe, or this rye starter.
Question – if I want to make the quick dills and eat them within a few days, do I still have to boil the jars? I was planning on using square glass containers with plastic locking lids. Am not a canner so I wasn’t sure.
From a food safety perspective, Rachel, yes, we’re always going to tell you to sterilize your jars. That said, it tends to be far more important for long term canned food storage than a quick pickle that will be consumed within a few days. As long as you’re comfortable with it, and you start with very clean jars, you should be fine.