Eatwell Farm CSA member, Amy, uses the bounty in her harvest share to make delicious, seasonal refrigerator pickles.
It's easy-peasy and a great way to use up vegetables!
Fill jar with assorted vegetables, cut into bite-size pieces, in layers. I used cukes, zucchini, lunchbox peppers, serranos and garlic cloves but any semi-hard vegetable would work. Bring a 50/50 mixture of water and vinegar to a boil with assorted herbs and spices to your liking. I used dried oregano, dried basil, celery seed and fennel seed, but be creative. I threw some lemon verbena leaves in as well as an experiment. Pour hot liquid over vegetables, making sure they're all submerged. Cover with tight fitting lid. Refrigerate. You can start eating them at about two days. They'll last 6-8 weeks in the refrigerator and they'll keep getting better.