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Homemade pickles can be more than pickled cucumber (although that's tasty, too!). Learn how to pickle vegetables of many varieties, including pickled carrots, cauliflower, scallions, and more.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, bring water to a boil, reduce heat to a simmer, and add garlic. Cook for five minutes. Add next six ingredients, bring to boil, and stir until salt dissolves. Reduce heat to simmer for five minutes. Remove from heat.

Instructions Checklist
  • Into two clean, 1-quart mason jars, place a few sprigs of dill. Using tongs, remove garlic from the brine and place 3 cloves in each jar. Then, divide the celery seed, coriander, mustard, and peppercorns between each jar.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Then, pack the jars full of cucumbers, carrots, beans or whatever other vegetables you're using. You want them to be tightly stuffed.

Instructions Checklist
  • Pour hot brine over the vegetables to completely cover, let cool, and refrigerate. Pickles will taste good in just a few hours, better after a couple of days. And they'll keep for a few months.


A canning-size funnel is awfully helpful for pouring the hot brine into the jars; a regular funnel is your next-best option. Otherwise, transfer hot brine from pan to a pitcher before attempting to pour. Trust me on this.


Ted Allen


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