From Farm to Jar: Sweet and Sour Pickles Recipe

Learn how to make delicious homemade sweet and sour pickles from FED's fresh farm produce. This easy recipe is perfect for adding a zesty crunch to your favorite sandwiches, burgers, or salads.

Ingredients

8 cups sliced cucumbers (Kirby cucumbers are ideal for their crunch)

2 onions, thinly sliced

2 red bell peppers, sliced

1 tablespoon pickling or canning salt

2 cups cider vinegar

2 cups sugar

2 teaspoons celery seed

2 teaspoons mustard seed

Instructions

1. Prep the veggies: In a large mixing bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle with the salt and stir gently to coat.

2. Let them rest: Set the bowl aside for 1 hour. This draws out excess moisture and helps the veggies stay crisp.

3. Drain: After an hour, drain and discard the liquid.

4. Make the brine: In a separate bowl or a jar with a lid, combine the vinegar, sugar, celery seed, and mustard seed. Whisk until the sugar is completely dissolved.

5. Pour it on: Pour the sweet and sour brine over the drained cucumber mixture, making sure everything is well coated.

6. Store: Transfer the mixture to a glass jar or plastic container with a tight-fitting lid. Refrigerate.

Storage Tips

These pickles will keep in the refrigerator for up to 3 months — if they last that long! The flavor improves over time, so try to wait at least a week before diving in (though we won’t judge if you sample early).

Serving Ideas

• Add to burgers or sandwiches for a sweet, tangy crunch

• Chop and toss into potato salad or coleslaw

• Enjoy straight from the jar as a quick snack!

Fresh, crisp, and easy — with this recipe, you can turn your FED CSA haul into a new favorite fridge snack. Cucumbers, carrots, onions, radishes, beets… you name it, you can pickle it! Swing by our on-site market to stock up on fresh, local veggies and let the creative juices flow! (open Wednesday to Friday from 11 AM to 5 PM.)