Same Day Summer Pickles

Monday 1 August 2016

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Back in my younger years when my children were growing up I used to make a ton of pickles every year to satisfy the family.  I used to can about 52 quarts of Dill Pickles a year alone, along with pickled beets, relishes, chows, chutneys etc.  And jams and jellies too.  It all got eaten.  It's not practical anymore for me to do any of that stuff with just the two of us in the house.  It would never ever get eaten.   i get a magazine every couple of month from the heart association and there are always some recipes in it that are quite healthy. These pickles came from the latest issue.  They are more  like small pickled vegetable salads, feeding just two people, but they're great!  There are four different versions!

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Cabbage and Fennel . . .

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Carrot and Radish  . . .

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Beetroot and Horseradish . . .

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Cucumber and Dill . . .

Each one colourful, crisp, delicious and healthy.

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Perfect for a salad buffet.  They do only make 2 servings a piece, but could very easily be multiplied up to serve more.

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You make a simple seasoned vinegar and then add different things depending on the version you are making.  I did the cucumber and dill version and it was fabulous!

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They are fantastic with grilled meats, on burgers and sandwiches, on a salad plate with perhaps some cottage chees, etc.   Quick, simple, delicious and healthy!! Works for me!

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*Same Day Summer Pickles*
Serves 2 

A super simple meal accompaniment for the summer which makes great use of the fresh summer produce.  There are 4 versions, each pickle serving two.  Heart healthy and delicious! 

For the seasoned vinegar:
4 tsp cider or white wine vinegar
1/4 tsp granulated sugar
1/4 tsp salt
For the Cucumber and Dill:
115g (4 ounces) cucumber, very thinly sliced
1 shallot, peeled and very thinly sliced
1/2 tsp mustard seeds
1 TBS chopped fresh dill
For the Beetroot and Horseradish:
1/2 pound cooked beetroot, peeled and cut into thin sticks
1/2 tsp grated fresh horseradish
2 tsp chopped fresh dill
Cabbage and Fennel:
115g (4 ounces) firm cabbage, thinly shredded
55g (2 ounces) fennel, thinly sliced
1/4 tsp fennel seeds
1 TBS chopped fresh coriander
Carrot and Radish:
115 (4 oz) carrot, peeled and then thinly sliced using a vegetable peeler, into long thin strips
4 radishes, thinly sliced
1/2 small red onion, peeled and thinly sliced
1 TBS chopped fresh parsley, chives or basil 

Mix the vinegar ingredients together to combine.  Toss together the ingedients for each pickle with one quanitity of seasoned vinegar.  Eat straight away, or cover and keep in the refrigerator until ready to use, leaving out at room temperature for 10 minutes, prior to eating.  Best eaten on the day of preparation. 

Note - Why not make a variety of these.  They are great on salads, in sandwiches, burgers, etc.  Add some colour and crunch!

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I hope you'll give them a go!  Bon Appetit!


  1. These sound wonderful. Now I just need summer here in Australia :)

    1. I can't help you with that Vicky! But it will come soon enough! xoxo

  2. Like the look fo the cucumber and dill. I don't use dill nearly enough. They all sound lovely

  3. They all look of my daughter's said she had the best red pickled onions at a rest..have to find THE recipe:)

    1. Finding the baby red onions would be the problem over here Monique! Mmthey sound gorgeous though! Xo


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