From Farm to Fridge - Pickle Recipe

We've been busy picking lots of veggies at our local CSA.

And also been busy making pickles. My kids love to help and love eating all kinds of pickled veggies.

I'm sure there are lots of recipes out there....here's what you need to do it our way.

2 cups water
1 cup white vinegar
3 tablespoons of salt
about 3 cloves of sliced garlic (more or less to your taste)
fresh dill, chopped
fresh chives, chopped

various jars
your veggies to be pickled, chopped as you like.

We do cucumber spears and slices. We've also enjoyed pickling pea pods and carrots. I've added some pepper flakes and other herbs in the past. It's fun to play around with different combinations. I really want to try cooked beets with a little sugar and mint....stay tuned for that.

Add your salt to the water vinegar mixture and mix until the salt dissolves.

Add your herbs and garlic.

Put your veggies in jars and pour the brine/herb mix on top.

Refrigerate for at least 24 hours and enjoy.


  1. I have my own version that uses pantry stuff, but I like the way yours sounds, too! I never thought to pickle pea pods. I bet they come out yummy!

  2. I just made these and have blabbing about them to anyone who will listen ever since. Thank you so much for the DELICIOUS and so easy to follow recipe!! If youre interested, Ive got some photos of my version on my blog here.