It happens to me every summer: I grow too many of a vegetable (I’m looking at you, zucchini) or I get excited and buy too much of something at the farmers’ market. I hate to waste food, so instead of letting the excess go bad, I pickle it.
Ingredients:
1 pound fresh vegetables like cucumbers, carrots, peppers, zucchini, or onions
1 cup water
1/2 cup white vinegar
1/2 cup apple cider vinegar
1 to 3 tablespoons sugar
2 to 3 teaspoons pickling, sea, or kosher salt
2 teaspoons dried whole spices, like black pepper, red pepper flakes, coriander, mustard seeds, and/or celery seed
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