Italian Style Garden Pickles

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Quick Pickles

Once a week, on grocery shopping day, I buy a rotisserie chicken.  I used to serve it with potato chips, but since I bought the dreaded calorie app for my phone, no more. So, I needed something just as easy as opening a bag of chips, but without the calories.

Enter quick pickles.  With a jar of these in the fridge, I have an instant side dish. 

I found these in Quick Pickles: Easy Recipes for Big Flavorby Chris Schlesinger, John Willoughby and Dan George.  A book, I cannot recommend highly enough.  As a matter of fact, as I sit here looking through it, I’ve decided that I really need to do a cookbook review on it, so expect one shortly. 

The beauty of these pickles is that they can be made with a variety of vegetables, whatever you happen to have.  All I had was zucchini and yellow squash, so that is what I used.   I was about to say that I will forever and ever have a jar of these in my fridge, but I must amend that to say that I will have some jar of pickles, because I really, really, really do want to work my way through this book.

Italian Style Garden Pickles

  • 8 cups total of any of the following vegetables in any proportion you want:  carrots, peeled and cut lengthwise into 3 to 4 inch strips, red bell peppers, seeded and cut lengthwise into strips; chile peppers, halved; green beans, whole or halved; radishes, stemmed and quartered; celery (with attached leaves), cut into 2 inch segments; cauliflower florets, cut lengthwise into two or three slices
  • 6 or 7 large garlic cloves, peeled and crushed
  • 3 tablespoons total of any combination of fresh oregano, fresh thyme, or fresh rosemary
  • 3 cups white wine vinegar
  • 1 3/4 cups water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 4 bay leaves, crumbled
  • 2 teaspoons fennel seed
  • 2 teaspoons black peppercorns

In a large bowl or jar, combine the vegetables with the garlic and herbs, and mix well.

In a medium nonreactive saucepan, combine the rest of the ingredients and bring to a boil over medium-high heat.  Reduce the heat to low and simmer for 3 minutes, stirring once or twice to dissolve the sugar.   Immediately pour this over the vegetables and mix gently.  Allow to cool to room temperature, uncovered and then refrigerate.  These are ready within a few hours, but get better with age.  They will keep, covered in your fridge for at least a month!


My pickles are smiling at me. 

This will be my entry for Foodie Friday at Designs by Gollum!

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  1. says

    I eat at least a pickle a day! Yes, potato chips are a rare treat for me. I have been counting calories for a long time and know what is in just about everything I put in my mouth! I call pickles, and raw veggies “empty calories” and eat them a lot. I am going to have check out this book if there are lots of pickled recipes in it.

  2. says

    My DSO loves all things pickled and I have a huge yellow sqaush, among other veggie treasures, in the bin. I’m going to make these this morning. Thanks for a great plan.

  3. says

    Beautiful recipe! What a wonderful idea to have this on hand as no calories side dish. :) Have a wonderful weekend ahead of you! Take care.

  4. Anonymous says

    Can you process them and make ‘puttin up” pickles?
    I’d rather do a bunch at a time and have a lot than to do them once a month…or every two weeks…or every week.

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