How’s your garden doing? Overrun with cucumbers and zucchini squash yet?
Whether the veggies are from your garden or a local farmers’ market, now is a great time to get pickling. If you’ve never made pickles before, don’t worry. These refrigerator pickles are a breeze to make. And so good with veggie burgers served on seeded vegan buns.
The best part of making your own pickles is getting creative with flavors. Not that I did, but you could. For zucchini pickles, I added lemon zest, lemongrass, and garlic pepper.
And now, I basically want to pickle everything.
Quick pickles for easy brining and dining. You'll be surprised at how easy it is to make delicious homemade pickles. Use zucchini, cucumber, or whatever else crops up this time of year.
- 2 or 3 medium zucchini or cucumbers, thinly sliced
- 1 teaspoon salt
- 1 cup apple cider vinegar
- 1/2 cup thinly sliced onion
- 1/4 cup sugar
- A few sprigs of fresh dill
Place cucumber/zucchini slices in a colander over a bowl to catch excess liquid. Sprinkle with salt and stir. Let stand for 30 minutes. Rinse, drain and blot slices until mostly dry.
In a large microwave safe cup or bowl, combine 1 cup water, apple cider vinegar, onion, sugar, and dill. Heat for about 1 minute 30 seconds to 2 minutes, until sugar dissolves, stirring occasionally. Let vinegar mixture cool slightly before pouring over cucumber/zucchini slices. Refrigerate for several hours before serving. Pickles stay good for a week or so stored in the fridge.
Hungry for more? Check out what’s cooking at Gluten Free Wednesdays.