Throwing together a good dinner that won’t heat up the kitchen on these hot summer evenings can be a real pickle. But when life gives you such a pickle, I suggest making Granny’s Chinese Pickles. They are quick, flavorful, and pretty as a picture. These crunchy little pickles require no stove or oven heat and minimal manual labor.So sometime over the weekend, chop some veggies and mix together a few ingredients. Pack everything tightly into a couple jars and keep them in the fridge at least overnight. You’ll have a juicy, crunchy, refreshing snack ready to munch on all week. Serve these Chinese pickles as a side dish with burgers or just snack on them anytime the mood strikes.
The process is short and the pickles are sweet. And I promise you will not break a sweat while you make Granny’s Chinese Pickles!
The process is short and the pickles are sweet. Make Granny's Chinese Pickles and you will have a delicious, crunchy, refreshing snack that will last all week. They also make an awesome summer side dish!
- 1 c water
- 1 c white distilled vinegar
- 1/2 c sugar (original recipe calls for a whole cup. I liked it better with 1/2)
- 2 medium size carrots, peeled and sliced
- 1 red bell pepper, cut into bite sized pieces
- 1 c sliced cauliflower florets
- 12 slices ginger, paper thin
- 1/2 c sliced hothouse cucumber (I used as much as I could fit into the jars)
Combine water, vinegar, and sugar. Stir well to dissolve sugar.
Prepare the veggies. Pack them tightly into ball jars (or a Chinese pickle jar if you have one).
Pour the liquid evenly into the jars to fill the space around the veggies. If more liquid is needed to fill the jar, add water. Cover the jars tightly with lids.
Refrigerate for 24-36 hours before serving.