Summer is here!
I’m finding myself super thankful for fresh produce, that my tomato plants are finally growing and that we have air conditioning at our house.
What are you thankful for this summer?
Along with that fresh, local produce that I mentioned comes lots of veggies that are prime for pickling.
I’m definitely a novice “pickler,” but I’m started to get good at the overnight pickles. After listening to a Vinegar podcast from Spilled Milk, I was inspired to try out the rice wine vinegar pickles that they mentioned. If you don’t have rice wine vinegar, you can find it most grocery stores in the Asian food aisle.
These easy pickles go great with so many veggies. I put cucumber, rainbow carrots and onions in mine, and they are all delicious (and hanging out in a jar in my fridge as we speak).
Here’s how you make these 3-Ingredient Overnight Pickles:
- In a small jar (or large, if you want to double the recipe), combine 1/2 cup rice wine vinegar with 1/4 cup sugar and 1 tsp. salt, mixing until combined.
- Add in carrot, cucumber and onion slices (along will garlic, chilies or anything else you would like to add in).
- Screw on the lid and let sit in the refrigerator overnight. Then, enjoy on a hamburger, on your favorite salad or just as is.