Do you know what can be wonderfully tasty? Pickles! Not just any pickles, but ones that you make yourself from in-season local veggies.
After hitting up our local farmer’s market, we came home with gorgeous cauliflower and carrots with the intent to turn them into pickles.
While you can make refrigerator pickles from scratch, I chose to use mixes that I picked up during a trip to Cook Forest, Pennsylvania previously.
We also have a collection of flip top glass jars that are perfect for refrigerator pickles. I filled them up with a combination of carrots and cauliflower and then modified the recipe to make a partial batch. The mix called for a gallon of vegetables, which is way more than I had.
The dill pickle mix has a few more days to marinate, but the bread and butter type mix has already been taste tested and given a seal of approval. I’m sure they won’t last long.