Why, make Raw Pickles, of course!
The longer it sits, the better the pickles taste, but if you start this recipe at 7am it can be ready for dinner at 6pm.
Spicy Garlic Mixed Vegetable Pickles
Ingredients:
2 med Cukes sliced into 3/4" coins,
1 med carrot sliced into thick matchsticks,
5-6 cloves garlic, peeled and cut in thick slices,
6 red and 1 green jalapeno, chopped,
1 yellow bell pepper, cut in strips,
2 tsp salt,
one fresh lemon, juiced.
Instructions:
Cut up enough veges to fill a wide mouth, lidded Mason jar.
Pour the veges from the jar into a large bowl.
Add salt.
Stir occasionally. Liquid will start to collect at the bottom of the bowl.
Keep stirring occasionally for about an hour or until all the salt is dissolved.
Pour the vegetables and juices back into the jar.
Put a lid on the jar and let it pickles "cook" in their juices for up to 6 hours at room temp.
Add the juice of 1 lemon (about a 1/4 cup) replace the lid and shake.
Let it "cook" for another 6 hours or longer.
Shake now and then to make sure all the veges get equal time in the juice.
Add enough water to cover the veges and store in the fridge.
These will keep indefinitely in a lidded jar in the fridge but they never last long around here!
These photos were taken before the lemon juice was added. I love to watch the veges "cook" in the salt.
Note: You don't have to use the same exact veges I did. I make this different every time. Sometimes with only jalapenos.
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