I forgot all about these photos until tonight when I was going through my photo collection. I made this almost exactly one year ago. It’s my lazy – ahem, I mean efficient – way of making pickles. 🙂 It takes about 5-7 days for the added veggies to “pickle” in the fridge.
One of my favorite pickles is the Best Maid Bread-n-Butter Pickles. No, it’s not organic, and yes, I think one of the ingredients is corn syrup. However, it has just the right sweet: sour ratio and the veggies I add to the jar always come out perfectly pickled! You can get creative with your added veggies, but I’ve discovered from trial and error that certain veggies don’t work as well as others.
- 1 32-oz jar ~ the larger the better, but this is all I had handy
- 1 16-oz jar of Best Maid Bread-n-Butter Pickles
- jalapeños ~ washed, thinly sliced
- organic red radishes ~ washed, thinly sliced
- organic carrots ~ washed, thinly sliced
- turnips ~ washed, cut into quarters then thinly sliced
- Be sure to wash your jar in hot soapy water.
- Put in as many of the above vegetables as you’d like. I prefer loads of jalapeños. 🙂 Leave about 1/4 of jar unfilled.
- Scoop in some of the pre-made pickles and pour in some of the juice from the pre-made pickles.
- Refrigerate your “new pickles” for about 5-7 days.
- Serve chilled, with crudités or on top of salads.