The countdown is on. Soon, we will have fresh fruits and vegetables available for canning. But until then, we are filling our time making quick pickles. Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear. Pickles have other benefits too. Eating pickles helps you lose weight – the sourness decreases your appetite – and many people swear that the vinegar helps to keep them healthy by boosting immunity. Pickled vegetables make a quick, easy, and unusual appetizer.
Quick pickles, those that don’t require processing, can easily be made in 10 minutes. I usually make a few jars of quick pickles each spring. Sometimes it’s carrots, sometimes cauliflower, always good. This month it’s baby carrots again (you can find a different recipe here) as quick pickles are this month’s Food in Jars Mastery Challenge category. I only make one jar at a time, but you could easily double or triple the recipe.
Click here: https://www.seedtopantry.com/2017/04/18/lemony-pickled-carrots/