Published: July 27, 2018
I can’t stop making pickles in such hot summer days! My families consume these cool sour vegetables so quickly that I should keep making them often. These two jars will take more than a week to ferment in fridge. I have big red and green chili peppers, a little radish and carrot, and long beans. They can be eaten just like this as side dish or I can give them some chop up and fry with meat.