20 Comments


  1. I love how you pickled all these vibrant veggies, Pang. Not only are they photographed beautifully, I know they taste amazing! I just went to a canning class at the farm and tasted my first ever Armenian Cucumber – WOW – the flavor is quite impressive! I always love trying new veggies and this one will be on my radar moving forward. I’m curious to know the spice blend you used for your wax beans. Thank you for this Pang – I’m always inspired by your recipes and photography!

    • Pang

      Thank you SO MUCH for such a sweet comment, Traci. I love Armenian cucumber, too, and I also had it for the first time this summer. My hubby asked me to pickle cucumber for the longest time, but I didn’t see the point as I could easily buy it very cheap anytime in the store. Well, until I found this Armenian cucumber that I realise I did need to pickle it. 🙂

      Anyway, I used pilpelchuma spice blend, but you can totally replace it with cayenne pepper. Thank you so much for your kind words & for stopping by, Traci. XOXO


  2. Absolutely awesome, Pang!! My mind is blown by the fact that you used coconut water. If I make an of these, I’ll have to use something else, as coconut water is way too expensive here… 🙁 would regular water work?

    • Pang

      You can use filtered water, Valentina; however, you need to add a little bit of sugar in the liquid. I am thinking about 1/4 cup of sugar (or less) should be OK. 🙂

      Thank you SO MUCH for your sweet comment, lady. I am so glad you like the post. 🙂
      xoxo


  3. What a fun and vibrant post, Pang! I’m in love with the ombre green pepper! There are so many dishes to be had with these lovely pickled beauties! xO

    • Pang

      That is my favourite, too, Steph. It tastes great with almost everything; I truly hope you get a chance to make it while you can still find those peppers in the market 🙂 Thank you so much for stopping by, my lovely friend 🙂


  4. I’m doing all I can to hold on to summer too, Pang! Pickling is wonderful way to preserve (ha!) summer. I love these, they’re so vibrant! I’m not sure which one I want to try first – I’m definitely feeling the pepper combo, it’ll be great on sandwiches come fall. I also loooove that you’re using coconut water in them. You inspire me! 🙂

    • Pang

      I am so glad you feel the same way about summer, Elsa, and I am pretty sure you are gonna like all these pickles. Thank you so much for your kins words & for stopping by. So happy you are here. 🙂
      xoxo

    • Pang

      That’s a wonderful comment, Thalia 🙂 Thank you so much, lady.
      xoxo


  5. wow!! Your pictures are great! and pickling is like the best way to preserve a bit of summer (also my husband loves everything pickled) so this is gonna be this weekend recipe!

    • Pang

      oh, I am so glad to hear that. I hope you have SO MUCH fun with this weekend project, Ana. Thank you so much for your kind words. 🙂

    • Pang

      Awwww… you are so kind. Thank you so much, Sarah 🙂


  6. Wow! I have never heard of using coconut water for pickling. I love this idea and will give it a try. Beautiful photos too.


  7. I literally just pinned every one of these photos. They are just TOO stunning, Pang – you are amazing, lady!!


  8. This post has been on my mind. I have a bunch of hot peppers that are ready to be picked and fall is coming on fast. Think my holiday weekend will be spent pickling! Thanks for the inspiration!

    • Pang

      You are so welcome, Charity. So glad you like the post 🙂

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