8 Foods to Pickle (and How Them)

1. Cucumbers

Cucumbers are the most popular vegetable to pickle, and for good reason. They're crisp and refreshing, and they take on the flavors of the pickling liquid perfectly.

How to pickle cucumbers:

1. Wash the cucumbers thoroughly and cut them into spears or slices.

2. In a large pot, combine 2 cups of water, 1 cup of vinegar, 1/4 cup of sugar, 1 tablespoon of salt, and 1 teaspoon of pickling spice.

3. Bring the pickling liquid to a boil, then reduce heat and simmer for 5 minutes.

4. Add the cucumbers to the pickling liquid and bring to a boil again.

5. Reduce heat and simmer for 10-15 minutes, or until the cucumbers are tender.

6. Remove the cucumbers from the pickling liquid and let them cool completely.

7. Store the pickles in a sealed container in the refrigerator. They will keep for up to 2 months.

2. Onions

Onions are another great vegetable to pickle. They're sharp and flavorful, and they add a nice crunch to pickles.

How to pickle onions:

1. Peel the onions and cut them into thin slices.

2. In a large pot, combine 2 cups of water, 1 cup of vinegar, 1/4 cup of sugar, 1 tablespoon of salt, and 1 teaspoon of pickling spice.

3. Bring the pickling liquid to a boil, then reduce heat and simmer for 5 minutes.

4. Add the onions to the pickling liquid and bring to a boil again.

5. Reduce heat and simmer for 5-10 minutes, or until the onions are softened.

6. Remove the onions from the pickling liquid and let them cool completely.

7. Store the pickles in a sealed container in the refrigerator. They will keep for up to 2 months.

3. Peppers

Peppers are a colorful and flavorful addition to pickles. They can be used fresh or roasted, and they add a nice spicy kick.

How to pickle peppers:

1. Wash the peppers and cut them into strips or slices.

2. If desired, roast the peppers in a hot oven until they are softened and blistered.

3. In a large pot, combine 2 cups of water, 1 cup of vinegar, 1/4 cup of sugar, 1 tablespoon of salt, and 1 teaspoon of pickling spice.

4. Bring the pickling liquid to a boil, then reduce heat and simmer for 5 minutes.

5. Add the peppers to the pickling liquid and bring to a boil again.

6. Reduce heat and simmer for 5-10 minutes, or until the peppers are softened.

7. Remove the peppers from the pickling liquid and let them cool completely.

8. Store the pickles in a sealed container in the refrigerator. They will keep for up to 2 months.

4. Carrots

Carrots are a crunchy and flavorful addition to pickles. They can be used fresh or roasted, and they add a nice sweetness.

How to pickle carrots:

1. Wash the carrots and cut them into thin slices.

2. If desired, roast the carrots in a hot oven until they are softened and blistered.

3. In a large pot, combine 2 cups of water, 1 cup of vinegar, 1/4 cup of sugar, 1 tablespoon of salt, and 1 teaspoon of pickling spice.

4. Bring the pickling liquid to a boil, then reduce heat and simmer for 5 minutes.

5. Add the carrots to the pickling liquid and bring to a boil again.

6. Reduce heat and simmer for 5-10 minutes, or until the carrots are softened.

7. Remove the carrots from the pickling liquid and let them cool completely.

8. Store the