June’s tender vegetables make the best pickles. We’ve got two great recipes that you can make ahead and serve all summer long. Each one comes with a different process. You can easily adapt them adding your favorite ingredients.
Bay Leaf & Fresh Parsley Pickled Zucchini
This recipe arrived at Daphnis and Chloe through Artemis, a neighbor and the owner of our favorite bakery in Athens. He usually serves these pickles with a nice Campari Spritz.
Ingredients for a 2lt jar:
2 ½ kg small-sized zucchini
3 garlic cloves, lightly-crushed
5 bay leaves
2 green horn peppers
3 cups good quality white wine vinegar
2 ¾ cups water
Some fresh parsley
½ tsp fennel seeds
4 tbsp sea salt flakes
1 ½ tbsp sugar
2 tbsp olive oil
Wash the vegetables, trimming all edges.
Avoid limp or wrinkly vegetables.
Cut and discard all bruises or blemishes. Dry well.
Carefully pack the vegetables and spices into the jar.
Add the sea salt, sugar and olive oil.
Bring water to a boil.
Add the vinegar and allow a second boil.
Pour the boiling liquid in the jar, seal and let cool.
Store in the fridge and allow a week for pickling.
Consume within a month.
Pickled Carrots with Thyme and Pink Pepper
The first pickling trial we ever did, was with a recipe from David Lebovitz’s blog. He used anise seeds to flavor his pickles, but we were in the mood for something more “summery” so we opted for thyme flowers & pink pepper. It proved to be a delicious experiment.
Ingredients for a ½ lt jar:
450 g carrots, peeled
1 ¼ cups (310 ml) water
1 cup (280 ml) cider vinegar
¼ cup (50 g) sugar
1 garlic clove, lightly-crushed
1 tsp thyme flowers
1 tsp entire pink peppercorns
1 ½ tbsp coarse salt
Cut the carrots into sticks approximately
the size of your fourth finger.
Bring a pot of lightly-salted water to a boil.
Drop the carrots in and simmer for one minute.
Pour into a colander and rinse under cold water.
In the same pot, heat the remaining ingredients.
Once it begins to boil, reduce the heat and simmer for two minutes.
Remove from heat and add the carrot sticks.
Cool until room temperature, then put into jars and chill.
Carrot sticks should be made at least one day in advance.
Will keep for up to four weeks in the refrigerator.