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Author Notes: Summer is one of those seasons that seems to bring foods that need (or rather, deserve) pickles, but with soaring temps, the last thing you want to do is heat up your kitchen with boiling vinegar and a canning water bath. Well, here's your perfect solution - a pickle that you can prep in 10 minutes, set in the fridge, and do nothing else but enjoy it the following day. No heat, no turning your kitchen into a steamy sauna, and no need to make 10 jars at a time. This recipe yields one perfect pint jar of summery pickles. And, if you use watermelon radishes, they may even have a delightful pink hue by the end.
An added bonus to not using heat - the full nutritional value of the vegetables and apple cider vinegar is maintained. I would recommend using a good quality vinegar (Bragg's is my personal favorite). The acidity of these pickles is somewhat mild. If you prefer a more pungent pickle, add additional vinegar and 1 tsp sugar and 1/8 tsp salt per ounce of added vinegar. —Sarah Ward
Makes 1 pint
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt
- 1/8 teaspoon fennel seeds
- 1/8 teaspoon celery seeds
- 1/8 teaspoon minced ginger
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon dill seeds or 1 small dill flower
- 2 cups sliced cucumber, radish, and/or summer squash
- 3 chives or chive blossoms
- 1 fresh chili pepper (optional)
- Filtered Water
- In a glass pint jar or container of similar size, add vinegar, sugar, salt and spices. Secure the lid and shake vigorously for 30 seconds. Remove the lid and add the sliced vegetables, chives, and chili pepper, if desired.
- Fill the jar with filtered water up to 1/2" below the brim. Secure the lid again, gently shake a few times, and place in the fridge overnight (or for at least 4 hours). These pickles will keep in the fridge for up to two months.