In the summer, I keep a couple of different refrigerator pickles going and serve them as a salad, on a salad or as a relish or recipe ingredient.
What to quick-pickle (the other name for the recipe) varies with what’s best at the farmer’s market, and the method is simple. Vinegar, sweetener, salt and flavorings are brought to a boil and poured over prepared vegetables. It’s the same regardless of the vegetable you’re pickling, leaving the creativity with ingredients up to you.
Click here to read more & get the recipe: http://www.theleafchronicle.com/story/life/2015/05/26/table-quick-pickle-packs-flavors-summer-jar/27966181/
