peter piper picked

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As recently mentioned, I finallllllyyyy spotted pickling cucumbers at the farmers market.  I’ve only been waiting since last summer!  Regular cucumbers work just fine, but pickling cucumber reign supreme!  They are much crunchier, have less seeds and a slightly stronger flavor.

And, I’m pretty sure they’re the cutest little green veggie ever.  Pickling is much easier than you think!  There is no cooking involved with this method and no waiting weeks to eat your pickles.  I stumbled on a recipe last summer and made about 5 different varieties in one day.  You throw ingredients in a jar, set it in your fridge, and 4-6hrs later you are eating pickles. 

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I only had 6 mini cucs, so I only made 1 pickle batch.  I cut them in chip form, but feel free to cut spears.  Whatever you like!

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Other ingredients you’ll need?

  • distilled white vinegar
  • water
  • spices – really whatever you want!

If you’re not feeling adventurous with your spice selection, this is a great go-to recipe.

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Salt + Pepper Garlic Pickles

  • 32oz jar
  • 3/4c distilled white vinegar
  • water
  • 6 mini cucs [~4” each]
  • 1T peppercorns
  • 1T sea salt
  • 4 large garlic cloves, coarsely chopped
  1. Slice pickles anyway you like.
  2. Place in empty + clean 32oz jar with salt, pepper + garlic.
  3. Pour in vinegar.
  4. Add water to fill the jar, leaving about 1” to the top.
  5. Screw the lid on and gently turn the jar a few times to mix the ingredients.
  6. Set in the fridge for at least 4-6hrs.  Flavor intensifies as they age.

*If you want a little tang to your pickles, add 1/4c apple cider vinegar and 1/2c distilled white vin.

*You can always tone down the pickliness and start by adding 1/2c vin, and test them out after a day.  Add more vinegar if you choose!

It’s pretty hard to screw up pickles.  I promise!

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Pickled peppers?

You bet!

Banana peppers to be exact. 

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Pickled Banana Peppers

  • 24oz jar
  • ~1.5c sliced banana peppers
  • 3/4c distilled white vinegar
  • water
  • 1 large garlic clove, coarsely chopped
  • 1T fine grain sea salt
  • 1/2T peppercorns
  1. De-seed + slice peppers anyway you like.  If you cut the top off of the pepper, you can sometimes pull the center out with the seeds.
  2. Place in empty + clean 24oz jar with salt, pepper + garlic.
  3. Pour in vinegar.
  4. Add water to fill the jar, leaving about 1” to the top.
  5. Screw the lid on and gently turn the jar a few times to mix the ingredients.
  6. Set in the fridge for at least 4-6hrs.  Flavor intensifies as they age.

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Not hard at all, right?

Want some other pickle ideas?  Check out my first pickling post, where I make these varieties:

  • 6 Spice Pickles
  • Simply [Dill] Pickled 
  • Red Hot Pickles
  • Lemon Basil Pickles
  • Sweet Garlic Pickles

Thanks for all of your feedback on wanting or not wanting to hear more about my workouts.  From the people who commented, I got all “yes” votes.  So it looks as though I will be incorporating workouts back into my posts.  I’m pretty excited about it, but trying to think of the best way to do this.  Weekly, at the end of each post, on a separate page…?  We’ll see!

Also, don’t forget to stop by Angela’s blog today!!  Ang has family in town right now and asked if I could write a guest post.  I jumped at the chance!  The topic: 5 favorite vegan recipes from my own collection - This was such a fun post to write.  Hope you enjoy!

Ashley