Tuesday, August 26, 2014

Quick Pickles

 I live in a cute little apartment in Seattle. I love many things about it. It's got a cute kitchen full of natural light, gorgeous hardwood floors throughout, and two big bedrooms. The thing I wish it had? A backyard. Why? Because I want a vegetable garden. Someday.

 I can't complain too much because I also happen to live within walking distance of a great summer farmers market that happens every Friday. It has been a little routine of ours to put baby Hazel in the sling and walk with her to the market every Friday. There, I pick out vegetables and fruit for the week, sometimes even picking up some fresh bread and lacto-fermented pickles from my favorite little booth. I've made lacto-fermented pickles before here, but when I don't feel like making them, I buy them.
I recently tried making quick pickles with some beautiful local veggies and I loved how easy they were to make. And the best part is that they were ready to eat in two days and I didn't have to sterilize any jars. It was a win all around. They're refreshingly crisp and tangy and in my opinion, pickling is the best was to use local produce. I used cucumbers, carrots, green beans, radishes, garlic, and hot  peppers and the results were perfect.

Quick Pickled Vegetables Recipe


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