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To Pickle or Not to Pickle?


Is your refrigerator overflowing with fruits and veggies? Have you had enough of roasted beets and crunchy cucumbers or zucchini in every form? Pickling is the route to go! You can pickle just about anything. Not only will this lengthen the shelf life of the produce you receive in your shares and make room in your fridge, but it will also bring new flavors, textures, and colors to your kitchen and allow you to enjoy summer produce during the cold winter months!
 
Pickling or preserving food with the assistance of vinegar or through anaerobic fermentation (aka fermenting) is an age-old tradition. Dating back to 2030 BC, pickles were an infamous treat enjoyed in the Tigris Valley. A salt-water brine mixed with cucumbers and some herbs created an umami of flavors and that delicious combination has lasted for thousands of years. Over time, different cultures began pickling and fermenting other foods, as well. Pickled beets, fermented cabbage, also known as sauerkraut, kimchi, and pickled onions, to name a few, have been a regular part of diets around the world. While the beautiful crunch and tang of a pickle is quintessential of summertime and the abundance it brings, there is so much more to the world of pickling and fermenting that has left to be explored.
 
Want to try pickling, but don’t know where to start? Purchase one of our pickle packs (NOW AVAILABLE) and check out the refrigerator dill pickle recipe below and you’ll see just how easy it is! You’ll be on your way to pickling perfection in no time.

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Best Ever Refrigerator Dill Pickles


Courtesy: Pinch Me I’m Eating
 
Ingredients:
  • 3 pickling cucumbers 4-4 1/2″ long, but no longer
  • 1/4 oz fresh dill a few sprigs per jar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 cloves garlic crushed with the side of a knife
  • 1 1/2 tsp kosher salt
  • 1/4 tsp sugar
  • 1/2 tsp whole mustard seeds
  • 1/4 tsp whole black peppercorns
Instructions:
  1. Wash cucumbers and cut into spears or slices. Pack into a wide-mouth pint-sized canning jar, or any clean glass jar. Since these are refrigerator pickles a canning jar is not necessary. Tuck several sprigs of dill in between the cucumbers.
  2. In a non-reactive saucepan (see note), combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
  3. Pour liquid over cucumbers in the jar. Make sure to include all the mustard seeds, peppercorns, and garlic. (If making multiple jars, include two cloves of garlic per jar and divide the mustard seeds and peppercorns approximately evenly between jars.) If you are using a slightly larger jar and the liquid doesn’t fully cover the pickles, fill the rest of the jar up with water.
  4. Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours. Enjoy!

Hot Pepper Relish


Courtesy: Chili Pepper Madness
 
Ingredients:
  • 3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used some sweet Italian peppers but included a couple ghost peppers.
  • 3/4 cup white wine vinegar
  • 1/2 cup sugar
  • 2 cloves garlic chopped
  • 1/2 small onion chopped
  • 2 teaspoons yellow mustard seed
  • Salt to taste
Instructions:
  1. Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
  2. Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
  3. Add to a jar and allow to cool.
  4. Serve!

5-Ingredient Cilantro Vinaigrette
 

Courtesy: Pinch of Yum

Ingredients:
  • 1 huge bunch of fresh cilantro (2 cups packed)
  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 to 1/2 cup water, if needed
Instructions:
  1. Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste!
  2. PUT ON EVERYTHING! I actually do mean everything. So delicious.

Crispy Parmesan Fried Zucchini


Courtesy: The Recipe Critic

Ingredients:
  • 2 medium sized zucchini sliced
  • Salt and pepper
  • 1 cup flour
  • 3 large eggs
  • 1 cup Panko
  • 1/4 cup parmesan cheese
  • 1 Tablespoon Italian seasoning
  • Oil for frying
Instructions:
  1. Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
  2. Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
  3. Add the oil to a medium saucepan ½ inch up the sides. Preheat to medium high heat (350 degrees). Add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy. Serve with ranch, marinara or favorite dipping sauce.

Single Share


Garlic
Patty Pan Squash
Carrots
Swiss Chard
Basil
Green Onion
Green Beans
Bell Pepper
Apples

Family Share


Garlic
Patty Pan Squash
Carrots
Buttercrunch Lettuce
Cilantro
Zucchini
Bell Pepper
Hot Pepper
Red Potatoes
Cucumber
Onion
Broccoli or Cabbage
Yellow Zucchini
Apples
*Share contents subject to change.

Try a Pickle Pack!

  • $25
  • Half bushel of pickling cucumbers
  • Garlic
  • Onion
  • Dill
  • Refrigerator pickle recipe
Purchase A Pickle Pack
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