Each month, The Illinois Farmers Market Association (ILFMA) shares a new seasonal recipe in Natural Awakenings Chicago, bringing the bounty of Illinois farmers markets into our readers’ kitchens. This month, we are sharing ILFMA’s August featured dish, Quick Pickled Vegetables, from their online Farmers Market Recipe Series.
Find more delicious seasonal recipes at ilfma.org/national-farmers-market-week.
Quick Pickled Vegetables
Yield: 2 to 3 servings
• 1 pint heirloom cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 small cucumbers, thinly sliced
• 1 large carrot, thinly sliced
• 1 small jalapeño pepper, seeded and chopped
• 1 cup white wine vinegar
• ½ cup water
• ¼ cup honey
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, minced
• ¼ cup fresh dill, chopped
Rinse and slice the vegetables. Mix the vinegar, water, honey, salt and pepper in a small saucepan. Heat it until it boils and the sugar and salt dissolve. In a jar, place the vegetables and herbs. Pour in the hot pickling liquid until covered. Tightly seal the jar and place it in the fridge for at least 2 hours or longer.
ENJOY!
Learn more about the Illinois Farmers Market Association and locate a farmers market near you by visiting ilfma.org.
