Quick Pickle

image via cjmartin

My standby for veggies I’m not sure what to do with (or I’m too lazy to whip something fancy up) has been to roast (olive oil, salt, pep, oven to 450 until brown and crispy). But summertime begs something a little more refreshing.

1 part sugar
2 parts vinegar
veggie / fruit for pickling (watermelon rind, rhubarb, radishes, peppers, etc.)
Optional – salt, hot sauce, herbs

1. Boil vinegar and sugar until sugar is dissolved.

2. Remove from heat (add optional ingredients now, if you like)

3. Slice produce and put in bowl; Pour liquid over veggies.

4. Once liquid turns to room temp, enjoy!

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