A favorite way to keep veggies a bit longer into the season is a quick pickle - that great briny flavor with a crunch without the wait of a month or more for a proper pickle. A dish of these puckery peppers makes a perfect antipasti/appetizer through the fall, I love adding heaping spoonful to my plate with grilled sausages (or dunked into a Bloody Mary) while watching football!
A Quick Pickle for Peppers, Carrots, Onions, etc.
Use any vegetables of your choice, sliced thin - carrots, green beans, peppers, onions, etc. Most often we use a mix of peppers, carrots and onions
strong vinegar like white wine, red wine or apple cider (don’t use a soft vinegar such as balsamic)
fresh herbs/aromatics of your choice - thyme, rosemary, dill, peppercorn, cardamon, etc.
chili of your desired strength
honey or sugar
whole head of chopped garlic
This is a ratio recipe. In a pot on medium heat, combine 1 part vinegar to 3 parts water. Add a couple tablespoons of honey/sugar, a couple tablespoons of salt, aromatics, chili, etc. - everything BUT the vegetables.
Once the sugar and salt are dissolved give it a taste. Make sure its not too puckery or too bland - just nice and briny, slightly acidic with a nice taste. Adjust as necessary with more salt, water vinegar or sugar.
Bring to boil.
Begin adding your vegetables based on hardness - for example: carrots first, after 20-30 seconds add onions, after about 20-30 seconds add peppers.
Bring to a rolling boil.
Once soft but still with a crunch, shut off the heat and strain out the vegetables and herbs (Do NOT throw out the liquid!!). Place on a baking sheet in one flat layer and place in the fridge to cool.
Keep the pickling liquid/brine in the pot to cool as well.
Once both the veggies and liquid are cool, place the veggies along with all the garlic and herbs into a jar and cover with the liquid. Keep in the fridge and it will be good for up to 2 weeks, getting better as it sits.