Take advantage of abundant winter root veggies to make these delicious and simple homemade pickles. Serve with sandwiches, on a cheese platter or with your holiday meal. These also make great gifts. Recipe courtesy of chef Sonya Cote. Watch our how-to video.
2 pounds mixed seasonal vegetables (such as turnips, rutabaga, beets or carrots), peeled as needed and cut into sticks and wedges
1 sprig fresh rosemary, thyme or dill
2 cups distilled white vinegar
1/4 cup turbinado sugar
1/4 cup coarse sea salt
4 bay leaves
1 tablespoon whole black peppercorns
Pack vegetables and rosemary into 4 (16-ounce) or 2 (32-ounce) canning jars or containers with tight-fitting lids.
In a medium saucepan, combine 2 cups water, vinegar, sugar, salt, bay leaves and peppercorns and bring to a boil, stirring until sugar dissolves. Pour or ladle mixture over vegetables in jars. Seal tightly.
Refrigerate for at least 48 hours before serving. Pickles will keep refrigerated for up to 1 month.
Per Serving: Serving size: about 2 pickles, 15 calories (0 from fat), 90mg sodium, 3g carbohydrates, (1 g dietary fiber, 1g sugar).
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.