Storage
Let produce soak at least 2 hours before eating. Store in the fridge for up to
two weeks.
+ 1 lb. asparagus spears, trimmed
+ 1 Tbsp. whole pink peppercorns
+ 4 fresh bay leaves
+ 6 dried small whole red chiles
Spicy Asparagus
+4 medium yellow beets,
peeled and thinly sliced
+1 Tbsp. coriander seeds
+3 cinnamon sticks
+7 fresh basil leaves
Yellow Beets
+2 cups strawberrieswith tops
+1 (3-in.) lemongrass stalk, thinly sliced
+4 fresh thyme sprigs
Strawberry
Refrigerator Pickles
+ 1½ english cucumbers, sliced
+ 3 shallots, thinly sliced
+ 1 Tbsp. dill seed
+ 7 fresh dill sprigs
Cucumbers with Shallots
View Recipe
View Recipe
View Recipe
View Recipe
Sealable quart containers or mason jars, Morton canning & pickling salt, Simply Done veggie peeler, Zyliss paring knife, Good Cook measuring spoons and The Rock Starfrit 3-quart saucepan.
tools you’ll need:
1
2
Add ingredients
Prep produce; add to jar.
prepare brine
Bring brine and seasonings to a boil, stirring to dissolve salt and sugar.
3
4
seal and store
Screw lids on tight, then refrigerate.
pour brine into jars
Pour brine over produce, leaving ½-in. headspace in jars.
Flavors & Spices to Use
Fresh Dill
Fennel Seeds
Pink Peppercorns
Distinct grassy flavor; subtle licorice notes
Slight sweetness with hints of licorice
Slightly sweet peppery flavor with floral notes
Fresh Thyme
Strong woodsy flavor with slight floral notes
Cinnamon Sticks
Sweet and spicy flavors that pair well with fruit
Combine fresh and dried herbs and spices to add flavor when pickling.
Shop Now
Fill a quart jar with desired fresh fruits and/or vegetables. Combine 1 cup water, 1 cup Hy-Vee white distilled vinegar, 1 Tbsp. Hy-Vee granulated sugar and 2 tsp. pickling salt in a small saucepan. Add herbs and/or spices. Bring mixture to boil, stirring to dissolve salt and sugar. Pour hot brine over fruits and/or vegetables in jar. Cool. Cover and refrigerate at least 2 hours before serving or store in refrigerator up to 2 weeks.
SHOP FOR ALL YOUR PICKLING NEEDS
Shop Now
Fill a quart jar with desired fresh fruits and/or vegetables. Combine 1 cup water, 1 cup Hy-Vee white distilled vinegar, 1 Tbsp. Hy-Vee granulated sugar and 2 tsp. pickling salt in a small saucepan. Add herbs and/or spices. Bring mixture to boil, stirring to dissolve salt and sugar. Pour hot brine over fruits and/or vegetables in jar. Cool. Cover and refrigerate at least 2 hours before serving or store in refrigerator up to 2 weeks.