- Use whatever vegetables are in season and appeal to you. Here’s what I used:
- - green tomatoes, cut into wedges (home garden, Lummi Island)
- - fennel bulb, cut into sticks (Terra Verde Farm, Everson)
- - daikon radish, cut into sticks (home garden, Lummi Island)
- - rainbow carrots, small whole (home garden, Lummi Island)
- - onions, cut into wedges (home garden, Lummi Island)
- 2 small heads of dill (home garden, Lummi Island)
- 2 cloves garlic (home garden, Lummi Island)
- 2 small sprigs fresh rosemary (home garden, Lummi Island)
- 2 small sprigs fresh thyme (home garden, Lummi Island)
- 2 leaves fresh sage (home garden, Lummi Island)
- ½ cup apple cider vinegar (BelleWood Acres, Lynden)
- 1 cup water
- ½ tsp pickling salt (or kosher salt)
- 1 Tbsp honey (Red Barn Lavender, Ferndale)
- ½ tsp crushed dried smoked cayenne pepper (Rabbit Fields Farm, Everson)
- Start with 2 clean pint jars with lids.
- Optional: If some of the vegetables are less than crisp, slice them and sprinkle with salt in a bowl, and put in the refrigerator for a couple of hours. Drain the liquid.
- Into each jar, drop a small dill head, a clove of garlic cut in half, a sprig of rosemary, a sprig of thyme, and a sage leaf. Pack the rest of the jar with the mixed vegetables you chose to within about ¾ inch of the top of the jar.
- In a small saucepan, mix the apple cider vinegar, water, salt, honey, and the smoked pepper flakes. Heat until mixture just begins to boil. Pour carefully into the jars until the vegetables are covered. Put lids on the jars.
- Let cool to room temperature, and then refrigerate. Wait at least two days to give the vegetables time to pickle well and absorb flavors of seasonings.
Bellingham Farmers Market, Chestnut and Railroad, Bellingham
Home garden, Lummi Island