Gather a variety of veges from your garden.
I have beans, peas, carrots, radish pods, peas, broccoli, green tomatoes, and peppers.
Wash well.
Use the vinegar brine from purchased pickle jars, or your use your own favorite brine recipe. Simply add your vegetables and put in the refrigerator for several weeks. To hurry the process along, add heated brine. Keep refrigerated and use within a reasonable amount of time.
I haven't tried radishes before so I made a jar using this beautiful watermelon radish.
I generally eat these pickles after they have marinated in the fridge for 3 weeks.
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