Quick Confetti Pickles

Name: Quick Confetti Pickles
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 250
Cuisine: Global
Ingredients: 237 milliliters cider vinegar (5% acidity); 4 dill sprigs; 1 teaspoon dill seeds; 1 English cucumber; 2 Tbsps lemon juice; 1 medium long, slender medium carrot; 2 pink, purple, or red icicle radishes or 10 standard-size radishes; 4 Tbsps canning-and-pickling salt, divided; 59 milliliters sugar; 1 medium size yellow squash

Quick Confetti Pickles might be just the hor d'oeuvre you are searching for. This recipe serves 250. One serving contains 1 calories, 0g of protein, and 0g of fat. It is a good option if you're following a vegan diet. Head to the store and pick up canning-and-pickling salt, dill seeds, dill sprigs, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 hours.

Instructions

Wash vegetables. Score cucumber and squash lengthwise with a fork, leaving furrows in the peel on all sides. (This makes scalloped edges when vegetables are sliced.) Trim stem and blossom ends of cucumber and squash; cut into 1/8-inch slices.

Ingredients you will need

Vegetable

Cucumber

Squash

Place in a colander in sink; sprinkle with 2 Tbsp. salt, and toss gently.

Ingredients you will need

Salt

Equipment you will use

Colander

Let drain 30 minutes.

Meanwhile, peel carrot, and cut carrot and radishes into 1/8-inch-thick slices. Toss together with drained cucumber and squash.

Ingredients you will need

Cucumber

Radish

Carrot

Squash

Place 2 dill sprigs in each of 2 clean (1-pt.) jars or nonreactive containers with lids. Pack vegetables in jars, leaving 1/2-inch headspace.

Ingredients you will need

Vegetable

Dill

Bring vinegar, next 3 ingredients, remaining 2 Tbsp. salt, and 2 cups water to a boil in a 1 1/2-qt. stainless steel saucepan over medium-high heat, stirring until sugar and salt dissolve.

Ingredients you will need

Vinegar