Year-Round Pickles

It doesn't matter what time of year it is; pickled vegetables are a perennial favorite. Unlike most of the recipes in The Midwest Seasonal, this one isn't bound to the seasons, since so many vegetables can be pickled in this manner. In fact, it's not so much a recipe as it is a set of steps that have infinite variations. The list of ingredients is simply a list of suggestions. Make as much as you can use!

The batch of pickles in the picture represents the transition from spring into summer. Early root crops like turnips and radishes are starting to give way to the first tender cucumbers, and pungent green onions begin to sweeten and bulb out. Pink candy-striped Chioggia beets are a special treat at this time of year.

Ingredients

assorted seasonal vegetables

turnips

beets

peppers

carrots

cucumbers

cauliflower

...and many more!

quart mason jars with lids and bands

per jar:

9 oz. water

5 oz. white wine vinegar

3-5 oz. granulated sugar, depending on taste

1 tsp kosher or sea salt

herbs and spices

1-2 garlic cloves, depending on taste

1 bay leaf

sprig of thyme, dill, rosemary, or other aromatic herb

1 tsp coriander, black pepper, fennel seed, cloves, caraway, mustard seed, or other whole spices

Method

Thoroughly clean the vegetables and cut into bite-sized pieces. Place them into clean quart mason jars alongside any fresh herbs, garlic, and bay leaf (if using).

In a saucepan, combine the vinegar, water, sugar, salt, and whole spices. Bring to a brisk simmer, then remove from the heat.

Pour the resulting brine over the vegetables to cover, leaving about a half-inch of space at the top of the jar. Immediately place the lid on the jar, and allow to cool slightly before refrigerating. The pickles will be ready to eat the next day, but will develop their fullest flavor after 4 to 7 days of maturing.

Since these pickles are not canned, they need to remain in the fridge, and will happily keep there for about two months.