A great way to preserve your vegetables is pickling them. Laurie Crowell, owner of Golden Fig, shows us how easy it is to do.
Quick Refrigerator Pickles
1 lb veggies sliced to fit in jar (you can pick!) If you use cucumbers, slice off and discard ends.
1 small onion cut into wedges
1/4 C sugar
1 1/3 C white vinegar
1 tsp kosher salt
1 tsp pickling spices per pint (2 tsp per quart)
Pack veggies + onions into 1 quart or 2 pint size jars.
Add pickling spices
In small saucepan, bring sugar, vinegar, salt to boil.
Carefully pour over veg.
Cap and refrigerate up to a month
Sweet Corn Salad
3 C. sweet corn kernels
1 C cherry tomatoes – halved and or quartered depending on size
1 cucumber medium diced
4 radishes, sliced thinly
1 red onion- small dice
fresh mozzarella- chopped
1 clove garlic minced
1/2 C olive oil
1/3 C herbed or balsamic vinegar
1 tsp Dynamite Herbs
1 tsp mustard
salt and pepper to taste
Shake dressing up in small jar
Combine all other ingredients, dress and serve
Tasty as a side dish with grilled chicken, salmon or shrimp.