We Can Pickle That!

Pickling isn't just for cucumbers. Lots of vegetables—onions, carrots and more--are pickling candidates. And with this easy recipe, you can turn your harvest into refrigerator pickles in a snap. If you like a sweeter pickle, add 1 to 2 tablespoons sugar to the vinegar mixture before boiling.

Fill a quart jar with your choice of vegetables, cut or left whole, as you prefer:

  • beets
  • bell peppers
  • carrots
  • cauliflower
  • corn
  • green or yellow beans
  • onions
  • pickling cucumbers

Add 1 to 2 tablespoons your choice of seasoning:

  • bay leaf
  • celery seed
  • coriander seed
  • dill seeds
  • fresh ginger
  • garlic cloves
  • hot chilies
  • mustard seed
  • peppercorns
  • whole turmeric
  • whole allspice

1. Combine 1 cup vinegar (white wine, cider or Rice vinegar) with 1 cup water and 1 tablespoon pickling salt, sea salt or kosher salt.

2. Bring to a boil; stir until salt is dissolved. Pour over vegetables; cool to room temperature. Cover and refrigerate overnight. Store in the refrigerator.

3. Because they're not heat-processed, these pickles must be used within 3 months.

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