People are drawn to pickled vegetables for their unique tangy, salty, and sometimes sweet or spicy flavors, as well as their satisfying crunch and potential health benefits. Pickling also offers a way to preserve vegetables, extending their shelf life and allowing for enjoyment of flavors beyond their fresh season. The pickling process often preserves a satisfying crispness.

Pickles, with their tangy and salty flavor, can be used in a variety of ways beyond just a simple snack. They can be incorporated into sandwiches, salads, and dips, or used as a garnish for cocktails and appetizers. Pickle brine, the liquid left after pickling, is also a versatile ingredient, adding flavor to marinades, sauces, and even soups.

Ingredients

2 ribs celery (Aguilar Farms)

2 radishes (Aguilar Farms)

2 cup cauliflower (Amador Farms)

1 onion (Amador Farms)

2 carrots (Amador Farms)

1 head of new garlic (Amador Farms)

12 baby cucumbers (Amador Farms)

1-2 jalapenos

3 cups water

1 grape leaves (optional) each pint

2 tbsp mustard oil

2 cups white vinegar

12 oz. seasoned rice vinegar

1/4 cup kosher salt

3 tbsp granulated sugar

1/4 tsp red pepper flakes each pint

1/2 tsp black pepper corn each pint

1/2 tsp coriander seeds each pint

1-2 sprigs dill (Amador Farms) each pint

Directions

1. In a small skillet cook mustard oil to the smoking point. Set aside to cool down while preparing the vegetables.

2. Clean 6-pint jars and lids.

3. Cut vegetables lengthwise to fit in jars. Cut the wide end of celery half lengthwise. Slice radishes. Cut cauliflower into quarter size pieces. Cut onion in half lengthwise and cut each half into 6 pieces lengthwise. Cut carrots in half and in half again lengthwise. Slice new garlic into 6 pieces. Cut jalapenos in half, remove the seeds and cut each half lengthwise into 6 pieces.

4. Prepare each jar by adding vegetables evenly among jars. First place grape leaf in the jar, if using. Arrange the other vegetables in each jar. Add pepper flakes, pepper corn, coriander seeds and sprigs of dill to each jar.

5. In a medium saucepan, bring water and vinegar to a boil. Add sugar, salt and mustard oil. Cook until boiling and salt is dissolved. Using a canning funnel, pour vinegar mixture over vegetables leaving 1/2-inch room from top of jar. Wipe down the rims of the jars before placing lid on then secure cap tightly. Leave until cooled. Shake gently to mix ingredients and place in the refrigerator for at least 12 hours before eating.

6. Store in the refrigerator for up to 6 months.

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Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”