It is past the summer gardening season. But you may be lucky enough to have plants that are still producing. Making pickles is a simple way to preserve your final harvest. I used this recipe as the base. But since I almost never follow a recipe as it is written, I added garlic, coriander seed, peppercorns, and tricolor peppers to the recipe below.
Ingredients
- 1 cup distilled white vinegar
- 1 tablespoon salt
- 1.5 cups sugar
- 6 cups sliced cucumbers
- 1 cup sliced onions
- 1 cup sliced green bell peppers
Bring the vinegar, salt and sugar to a slow boil. Boil and stir until the sugar has dissolved, usually just a few minutes. I like to stuff the items to be pickled – cucumbers, onions, radishes, bell peppers, etc. -as well as additional spices in a jar but you could put them in a bowl (whatever can handle the heat). You can add all sorts of things to customize this recipe.
Pour the vinegar mixture over the vegetables and spices. Wait for it so cool and then store in the refrigerator. I prefer to wait at least a day before eating them. Sometimes I do a batch of just onions and radishes to use on tacos and sandwiches.
