Man, I forgot how much I love making refrigerator pickles! Normally, I think of pickling as more of a fall activity – preserving the harvest to eat over the winter – but when I ran across this recipe for pickled carrots, turnips, and peppers, I knew I had to give it a go!
I changed the recipe slightly to accommodate the veggies I had on hand from our CSA. Luckily, I had everything else this called for, so I was able to actually almost follow a recipe for once! Here’s what I used veggie-wise…
- 12 large carrots
- a handful of baby turnips
- 2c red and white radishes
I cut the veggies into larger pieces than the matchsticks that Epicurious recommends, and it came out great this way, too!
YUM! Despite my love for pickles, I’m pretty sure that I won’t be able to eat all 3 jars that this made, so be prepared to possibly have pickles foisted upon you if you come to my house in the next week!
This was a cross-post from Glue and Glitter, my personal website where I document my crafting and cooking adventures!