Category Archives: Pickles

Pickled Zucchini Rounds.

Zucchini pickles are good. Really good. These are a quick and simple refrigerator pickle that uses up a whole pound of the buggers…yeah I know that is not much, but this recipe is for one quart, if you can eat them, you can make as much as you want! You could also process these to make them shelf stable if you have pounds and pounds and pounds of them!

Pickled Zucchini Rounds.


1 lb zucchini, thinly sliced (about 1/4 inch)

2 T pickling salt

1 small onion, thinly sliced (as thin as you can get them)

2 C apple cider vinegar

1/2 C water

1 C natural sugar

1/2 t celery seed, heaping

1 1/2 t brown mustard seeds

1 t turmeric

Toss sliced zucchini in a large mixing bowl with salt. Allow to sit for an hour. Drain off any water. Pack zucchini and onions into a quart jar. In a small pot boil remaining ingredients until the sugar is completely dissolved. Allow the brine to cool completely. Add to the jar using an oversized funnel. Cap and store in the refrigerator. Allow to marinate for at least a day before trying. I found these are best after sitting for a week.


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Filed under Dairy Free, Edible Plants, From the Garden, Garden, Gluten Free, Grain Free, Pickles, Vegan, Vegetables, Vegetarian

Quick Pickled Dilly Beans.

This season I grew green beans with a very specific side use in mind. I wanted pickled green beans for my bloody Mary’s. I was so excited this past weekend when I finally had a quart worth of the beans and could get to making this super simple refrigerator pickle recipe!

Bloody Marys with Dilly Beans!

Quick Pickled Beans.


2 handfuls of fresh green beans (whatever will fit in a quart sized jar)

1 1/2 C water

1 C white vinegar

3 T natural sugar

1 T pickling salt

3 T fresh dill

1 t brown mustard seeds

1 t celery seed

1 t black peppercorn

2 chili d’Arbol (more if you want them spicy!)

Cut the ends off of the green beans. Combine water, vinegar, sugar and salt in a bowl and mix until the sugar and salt are dissolved. Put remaining ingredients in a quart sized jar, add beans and using a wide-mouthed funnel add brine until the jar is full. Cap and put in the refrigerator for at least one day before devouring!


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Filed under Dairy Free, Edible Plants, From the Garden, Garden, Gluten Free, Grain Free, Pickles, Vegan, Vegetables, Vegetarian

A-Photo-A-Day: My Summer Pickle Plate.

Green beans, onions, beets (for the eggs) and zucchini from the garden!



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Filed under Photo Series, Pickles

Beet Pickled Deviled Eggs.

On our first attempt as we travel down the road to perfecting the pickled egg we made beet pickled eggs. I have a lot of small beets in the garden that did not want to continue growing so I thought, perfect, I have a reason to try those beet pickled eggs I always think about.

I used most of the recipe on SimplyRecipes but omitted the star anise as I did not have any on hand and don’t prefer the flavor anyhow. The recipe turned out great and I cannot wait to try new variations of it. With my beet pickled eggs I made a lovely deviled egg I wanted to share with you here.

Beet Pickled Deviled Eggs.


4 beet pickled eggs

1 t sweet hot mustard

1 t yellow mustard

1 T mayonnaise

1/4 t fresh cracked black pepper

1 T fresh chives or dill, minced

Cut eggs in half and remove yolks.

Set whites aside. Using a fork combine remaining ingredients in a bowl. Load 1/8 of the filling into each half of egg white. Garnish if desired and serve as a side, snack or appetizer.



Filed under Appetizer, Eggs, Gluten Free, Grain Free, Pickles, Side Dish, Snacks, Vegetarian

Fridge Pickled Kohlrabi and Carrots.

Preserving spring vegetables is a great way to get to enjoy them even after their place in the garden has been filled with warm weather lovers like tomatoes and beans. This year we have a lot of kohlrabi and one can only eat so many fritters. So this was a great way to mix it up a bit and as is the case with most households, pickles are a team favorite!

This recipe makes one quart of pickles.


4 small kohlrabi

2 large carrots

2 T salt

1 C white vinegar

1 C water

2 T sugar

1 1/2 t pickling or kosher salt

3 garlic cloves, roughly chopped

1 t dill seeds

1/2 t brown mustard seeds

2 dried chili de arbol

6 black pepper corns, crushed

Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 T salt. Allow the kohlrabi to sit for an hour. In the mean time peel your carrots and cut into sticks. Combine all other ingredients in a sauce pan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before jumping in. I read that fridge pickles are good for about three weeks.



Filed under Condiments and Seasonings, Dairy Free, Edible Plants, From the Garden, Gluten Free, Grain Free, Pickles, Vegan, Vegetables, Vegetarian