Pickling & Sweet Corn Salad

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

Dressing:
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.

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