I’m excited about my new collaboration with Southern Living out this spring called Little Jars, Big Flavors. It’s Southern Living’s FIRST book about preserving and canning. It’s packed with 110 recipes and beautiful photos for small-batch jams, jellies, pickles and preserves from the Southern Living test kitchen. This handy new cookbook shows traditional canning basics, as well as how to make quick freezer jams and pickles, even ones that can be made in the microwave! I’ve written the introduction as well as a chapter on a “putting up party” — how to have a get-together with your friends and family and everyone goes home with a couple of jars of jam, jelly, or pickles. I’m thrilled to be part of it!
Watch for me nationally on Fox and Friends Weekend this Saturday morning April 27!
Here’s a recipe for Quick Confetti Pickles. I hope you enjoy this recipe and can’t wait to hear what you think about Little Jars!
Bon Appétit Y’all!
Quick Confetti Pickles
makes: 2 (1-pt.) jars for the fridge
hands-on time: 30 min.
total time: 1 hour, plus 1 day standing time
No time to can? No problem. These refrigerator pickles are easy—and so colorful that you’ll want to shingle them on buttered brown bread or put them in a glass bowl just to show them off. Standard radishes will do, but slender, carrotlike icicle radishes from the farmers’ market are easier to slice.
1 English cucumber
1 medium-size yellow squash
4 Tbsp. canning-and-pickling salt, divided
1 long, slender medium carrot
2 pink, purple, or red icicle radishes or 10 standard-size radishes
4 dill sprigs
1 cup cider vinegar (5% acidity)
¼ cup sugar
2 Tbsp. lemon juice
1 tsp. dill seeds
1. Wash vegetables. Score cucumber and squash lengthwise with a fork, leaving furrows in the peel on all sides. (This makes scalloped edges when vegetables are sliced.) Trim stem and blossom ends of cucumber and squash; cut into 1⁄8-inch slices. Place in a colander in sink; sprinkle with 2 Tbsp. salt, and toss gently. Let drain 30 minutes.
2. Meanwhile, peel carrot, and cut carrot and radishes into 1⁄8-inch-thick slices. Toss together with drained cucumber and squash.
3. Place 2 dill sprigs in each of 2 clean (1-pt.) jars or nonreactive containers with lids. Pack vegetables in jars, leaving ½-inch headspace.
4. Bring vinegar, next 3 ingredients, remaining 2 Tbsp. salt, and 2 cups water to a boil in a 1½-qt. stainless steel saucepan over medium-high heat, stirring until sugar and salt dissolve. Pour hot vinegar mixture over vegetables to cover. Apply lids. Chill 24 hours before serving. Store in refrigerator up to 3 weeks.
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Copyright © 2013 Virginia Willis Culinary Enterprises, Inc.