Grilled summer meals just seem to cry out for pickles and their tangy, sweet flavors! This recipe goes beyond the usual cucumber base to make great use of a wide variety of summer's freshest vegetables. Use this colorful relish on sandwiches, hot dogs, burgers, or even salads.
Yield: 4 pints
- 1 small cucumber
- 1 small zucchini
- 1 small yellow squash
- ½ red onion
- 1 yellow, red, or orange bell pepper
- 2 cups apple cider vinegar
- 1½ cups filtered water
- 1¼ cups sugar
- 2 tsp kosher salt
- 1 Tbsp pickling spices
- 4 small hot chili peppers (optional)
Cut cucumber, zucchini, squash, and red onion into thin, short matchsticks. Dice bell pepper. Add all vegetables to a large mixing bowl and toss to combine.
In a small pot, heat vinegar, water, and sugar just until sugar dissolves. Turn off heat and add salt and pickling spices.
Pack 4 pint jars with vegetables. Carefully pour vinegar and spice mixture into each jar, dividing equally. Add a hot chili to each jar if desired. If the vegetables are not fully covered in liquid, top off with additional filtered water or cider vinegar.
Cover jars and store in the refrigerator for up to 6 weeks.