Yield: Yields about 3 pints.
Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
How long do they keep in fridge once ready to eat without processing?
Kathy78, I too have allergies and most people don't get it. Don't get caught up on exact items that you are pickling...just leave the Red Bell Pepper and Red Pepper Flakes out.
To Kathy78: There is so little of both of your allergens I doubt it would make much difference. There's lots more flavour in the brine than just vinegar. I love the taste of the pickled ginger slices and may add a bit more next batch.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?