This week's box brought some exciting finds like avocados, and some summer staples that we are going to continue to see. If you're like me, you have a bowl of Perfectly Imperfect onions hanging around just waiting to be used in something other than mom's pasta sauce recipe.
I took a few of this week's box items and decided to make a quick fridge pickle, aka a "quickle". I used the banana peppers, some white onions, and some cucumbers! You can use this pickle method for anything your heart desires, use it all summer to keep your veggies shelf life longer, and pile them on grilled burgers, salads, or tacos. Also, be careful with the banana peppers. Some are sweet, but some are very, very spicy. Make a jar for your heat loving friends, they'll appreciate it!
2 cups each, cucumber, onion, banana pepper
2 cups white vinegar
2 cups water
1/4 cup salt
1/4 cup sugar
optional jar add ins- garlic, chili flake, fresh dill
1. Combine vinegar, water, salt & sugar in a sauce pan and bring to a simmer, stirring to make sure all salt and sugar is dissolved. Remove from heat and allow to cool for 10-15 minutes.
2. Slice the veggies, I prefer my cucumbers and onions sliced thin, but I keep my banana peppers thicker. Slice everything up and add to 3 separate containers. I also added a sprinkle of chili flake, a clove of garlic, and fresh dill to each jar.
3. Pack the veggies into the jars tightly, and pour the pickle liquid in, filling to the top. Cover and let sit in your fridge for 2-3 hours before diving in! Shelf life is 2-3 weeks refrigerated.
We love to see the creative and fun ways you use your weekly boxes, so make sure to tag us in your food photos on instagram @perfectlyimperfectproduce. We love to share on our stories so you can get new ideas, too!
Thanks for another great week, friends! Until next time!