5 Quick Pickle Recipes For All Your Fresh Summer Produce
These pickled veggies can last, but once you taste ’em, they probably won’t last for long!
With the heat winding down comes one of our favorite late summer rituals: jarring up the last of our garden (or farmers’ market) bounty. Get your cukes in a row – here are five ways to pickle fresh summer produce before it’s gone.
Korean-Inspired Pickled Cucumbers (Pictured Above)
These spicy cucumbers are inspired by oi muchim, a Korean banchan (side dish), you might recognize from Korean BBQ restaurant spreads. Gochugaru, a red pepper powder, brings the heat to this refreshing side which comes together in 45 minutes. Make a big batch and whip these flavorful pickles out whenever you need to slide some extra veggies into your meal. They’re the perfect companion to barbecued mains, noodles dishes or on their own as a healthy snack.
You can’t fry all that okra, can you? Make a haul last with Kardea Brown’s recipe that can be enjoyed right away – but actually taste even better after several days.
Taco Tuesday is about to get a whole lot tastier thanks to this popular Mexican condiment. Prep Gabriela Camara’s pickled red onions to add zing, crunch and color to anything from tacos to grilled meats. Lime juice preserves the onions and mellows out their sharp flavor, while chile adds a welcome touch of heat.
If you’re a dill pickle lover, but short on time, try Food Network Kitchen’s Refrigerator Dill Pickles. This shortcut version is less labor-intensive than recipes that call for more traditional canning techniques, but results in pickles that are just as tangy and flavorful.
Rachael Ray’s five-star recipe is the one you whip out when you need pickles – STAT! These pickles come together in just 15 minutes – the least amount of time required of all the recipes on this list. Keep this one in your back pocket for those packed weeknights or cooking emergencies.