I think we've discussed these before, but with this hot weather it's time to hit it again. In a non-reactive bowl (glass is perfect, crockery is too) slice up some admixture of cucumbers, peppers (green, red, sweet, hot), onions, maybe some carrots. Add garlic, dill, turmeric, any other spice you wanna try. Cover the bowl. I let them set at room temperature for about half a day to get the pickling started, then refrigerate - keep refrigerated. They start getting good at nearly a day, and after that they get better.
These are easy to do, use up veggies (especially good if those veggies were raised at about 20"-26" off the ground :wink: ), and add zest to lunches and sandwiches. I had some on my fried egg sandwich at breakfast this morning.
These are easy to do, use up veggies (especially good if those veggies were raised at about 20"-26" off the ground :wink: ), and add zest to lunches and sandwiches. I had some on my fried egg sandwich at breakfast this morning.