Pickling has been a culinary staple for centuries. The process involves preserving and flavoring foods in an acidic solution or through fermentation. While cucumbers are the most common choice for pickling, many other vegetables also excel in a pickle jar. Let’s take a look.
Carrots
Carrots are a staple in most kitchens. When pickled, they take on a delightful tanginess that complements their natural flavor. To pickle carrots, simply peel and slice them into sticks or rounds, and submerge them in a mixture of vinegar, water, sugar, and spices like dill, mustard seeds, and garlic.
Watermelon Rinds
Surprisingly, watermelon rinds are not only edible but also excel when pickled. Pickled watermelon rinds can be prepared by removing the hard outer skin and slicing the white part into manageable pieces. Pickle them in a mix of vinegar, sugar, and spices like cinnamon, clove, and ginger, and enjoy the sweet and sour result.
Green Beans
Green beans are another versatile vegetable. Pickled green beans, often referred to as “dilly beans,” are a crunchy, tangy treat. Immerse them in a mixture of vinegar, salt, and aromatic herbs like dill, garlic, and red pepper flakes. They’ll make an excellent garnish for your Bloody Mary.
