Quick-Pickled Summer Vegetables
Summer is bountiful. And because it is so thoroughly productive, I love being able to quickly process whatever produce I have on hand. The great thing about a medley of pickles is that you don’t have to wait for all the ingredients to be ripe at the same time; you can just chop whichever varieties of squash, peppers, and beans are taking up space in your fridge or on your kitchen counter, and make something beautiful. Plus, these look stunning on a summer grazing board!
Yields1 quart (1 L)
Ingredients
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 2 tablespoon (36 g) sea salt
- 1 teaspoon sugar
- 1/4 cup (13 g) fresh dill leaves
- 4 clove garlic
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1/2 cup (62 g) sliced zucchini
- 1/2 cup (75 g) sliced bell peppers
- 1/2 cup (63 g) sliced cucumber
- 1/2 cup (55 g) trimmed green beans (see Tip)
INSTRUCTIONS
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In a small saucepan over medium heat, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, lower the heat to medium-low, and simmer until the salt and sugar are dissolved, about 5 minutes. Cover with a lid and set aside.
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In a quart-sized (1-L) jar, combine the dill, garlic, peppercorns, mustard seeds, and dill seeds, then pack the jar with the vegetables. Pour in the hot brine, let it cool, then transfer the jar to the fridge to chill for at least an hour before serving.
Tip: Because the green beans are cylinders, I like to match the length of the beans with the other vegetables, so I slice them into spears. Don’t forget to trim each end of your beans to help facilitate the pickling process.
Credit Line:
Reprinted with permission from Cooking Mindfully by Kait Welch. Page Street Publishing Co. 2024. Photo credit: Becky Duffyhill.