I Picked A Peck Of Pickled Crook Neck Peppers😋
This is the time of year I am searching for ways to prepare the squash from our garden. Seriously, one crook neck squash plant will keep us, our neighbors, the squirrels 🐿and birds 🦅in enough squash to keep us all happy. But, eating it the same way all the time can get boring. When I pickle the veggies, I find there are some that love it and some that don’t. So, this recipe is for all you who enjoy a little, tart, pickle! Easy Quick Pickled Squash and Veggies. I even love pickles so much that most of my fur and feathered babies have “Pickles” somewhere in their name!
These look so pretty, I actually enjoying looking at them as much as I like to eat them. I also love to give them as gifts. They are super easy to make and last a few months in the refrigerator.
Easy Peasy Pickles
I do enough canning in the summer that I don’t look for reasons to do it. No reason to do all that! These easy refrigerator veggie pickles are perfect when you make batches that are kept in the refrigerator. Fresh pickles, in my opinion, are best eaten with a couple weeks but you can keep them up to two months. My neighbor loves them so much, he adds all kinds of stuff to the remaining liquid in the jar once he’s done with what I’ve made. I’m not sure that’s a great idea, but I like that he loves them that much
My Pickle Potion
For this recipe, you’ll need 4, 16 oz canning jars and lids. Wash them in very hot, soapy water. Then fill each one with boiling water while you get everything ready. In a sauce pan add 2 teaspoons salt and 3 tablespoons sugar or honey, 2 1/4 cups vinegar and 2 cups water to a boil. Turn off the heat and let cool.
Clean and cut up 3-4 crook neck squash. I did some as pickle spears and some as disks, about 1/3 inch thick. If you’re cutting spears, use the heigth of the jar as a guide for the length. I also cut up a small orange bell pepper and a dozen scallions.
Dump the water out of the jars. Inside each empty jar, add about 10 peppercorns, 3/4 teaspoon cardamom seeds and 3/4 teaspoon dill seeds. Add to each jar 1-2 cloves of garlic. 2 cloves is going to make them super garlicky, which I like, so keep that in mind when deciding on how much to use. You can add a bit of pepper flakes too, if you like a bit of heat. I also added a nice sprig of fresh dill to each jar. Add the veggies, then top with the vinegar/water mixture and leave only about 1/4 inch of space on top. Close the lids and refrigerate. You can enjoy them within a few hours, but they are best after a few days. Enjoy!
Pickled Veggies - Easy Refrigerator Pickles
Ingredients
- 2 1/4 cup white vinegar
- 2 teaspoons salt
- 3 tablespoons granulated sugar or honey
- 40 peppercorn
- 3 teaspoons coriander seed
- 2 teaspoons dill seed
- 4-8 fresh sprigs of dill
- 4-8 cloves of garlic, peeled and smashed
- 3-4 fresh crook neck summer squash, cut into discs or spears (Or use cucumbers or both)
- 1 small bell pepper, cleaned and sliced
- 8 spring onions, trimmed
- 4 16 oz canning jars, lids and seals or other refrigerator safe jars with lids
Instructions
- Wash jars in very hot, soapy water. Then fill each one with boiling water while you get everything ready. In a sauce pan add 2 teaspoons salt and 3 tablespoons sugar or honey, 2 1/4 cups vinegar and 2 cups water to a boil. Turn off the heat. Let cool.
- Clean and cut up 3-4 crook neck squash. I did some as pickle spears and some as disks, about 1/3 inch thick. If you're cutting spears, use the height of the jar as a guide for the length. Clean, and slice one bell pepper and clean and trim spring onions.
- Dump the water out of the jars. Inside each empty jar, add about 10 peppercorns, 3/4 teaspoons coriander seeds, 1/2 teaspoon dill seeds. Add to each jar 1-2 cloves of garlic, smashed, depending on taste. (Adding 2 smashed cloves will make these very strong). You can add a bit of pepper flakes too, if you like a some heat. Add 1-2 springs of fresh dill to each jar. Add the veggies, then top with the vinegar/water mixture and leave only about 1/4 inch of space on top. Close the lids and refrigerate. You can enjoy them within a few hours, but they are best after a few days. Enjoy!
