Thursday, June 13, 2013

Quick Pickles and a Cookbook Giveaway

quick pickles
making pickles
confetti pickles

Growing up, I would spend most summer days at my Grandma Hazel's house, and at the start of summer, we'd go to the farmers' market and load up on cucumbers to make pickles. Southern Living's new cookbook Little Jars, Big Flavors is filled with enough small-batch recipes to keep me busy all summer, but in the spirit of tradition, I thought it would be appropriate to kick things off with some pickle-making. These simplified refrigerator pickles are so bright, happy and flavorful. They'd make a great hostess gift and would look so nice alongside the hot dogs and hamburgers at your next cookout.'

Update: Ruth of This G.R.I.T.S. Tale is the winner!

Want a chance to win a copy of Little Jars, Big Flavors? Just leave a comment below before noon on Saturday, June 22nd. For an additional entry, like The SoHo on Facebook or let me know if you already do. One winner will be chosen at random. Open to U.S. residents only. Good luck!

Quick Confetti Pickles
Recipe courtesy of Southern Living's Little Jars, Big Flavors

1 English cucumber
1 medium-size yellow squash
4 tablespoons 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)
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoons dill seeds
2 cups water

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 tablespoons salt, and toss gently. Let drain 30 minutes.

Meanwhile, peel carrot, and cut carrot and radishes into 1/8-inch-thick slices. Toss together with drained cucumber and squash. Place 2 dill sprigs in each of 2 clean (1-pt.) jars or nonreactive containers with lids. Pack vegetables in jars, leaving 1/2-inch headspace. Bring vinegar, next 3 ingredients, remaining 2 tablespoons salt, and 2 cups water to a boil in a 1 1/2-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.


  1. How pretty and easy! I love canning but have only made jams so far, I'd love to experiment with other things.

  2. My family and I have been cleaning out my Grandma's house and we recently came across a huge box full of canned veggies and fruit. This inspired me to start experimenting with canning!

  3. I made refrigerator pickles a couple of years ago, and they were delicious. Haven't done it since I moved to NYC though. I am inspired!

  4. I would love to learn the art of pickling, in addition to cucumbers, I would love to try with peaches and rhubarb.

  5. My was so sad when my grandmother quit putting up muscadine jelly.

  6. looks delicious! i loveee pickles

  7. this looks super easy (that's the only way i try anything new)! a friend of ours recently began making her own jam and we're inspired to try that, and pickling things. i'd love to win the cookbook!

  8. ... and i'm already a fan of yours on facebook... keep the great posts coming!

  9. I always enjoy seeing your soho fb posts!
    And, oh my goodness, I am so excited to try out this pickle recipe. I <3 pickles!

  10. these pickles sound so refreshing and delicious on a hot summer day! :)

  11. What a perfect book for summer. We made pickles and jam last year but we need some inspiration.

  12. These sound amazing! I've been on a pickling kick lately: spicy curried cauliflower pickles, pickled grapes w/ black pepper, quick-pickled radishes... all so satisfying as a snack on a hot day!



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