You can, of course, go the whole water-bath canning route to help stretch your bounty over many months. More often, I’m tempted by quick pickling, which can be easily done with a ton of different fruits and vegetables and gives you enough to enjoy for at least a week, if not more. Here’s a mix of both types of recipes from our archives.
Easy Pickled Beets. You don’t need even to worry about fussing with the beets, because this recipe starts with canned.
Flank Steak Gyros With Quick-Pickled Carrot. With or without the gyros, you’ll find plenty of uses for the pickled carrots as a condiment for other sandwiches and snack boards.
Pickled Parsley or Sage. Here’s an outstanding and unique strategy for making a dent in your voluminous herb plants this summer.
Pickled Rhubarb. Use the recipe as a guideline and try experimenting with different flavors and spices.
Pickled Red Onion and Chard Stems. Don’t throw away those chard stems when you can use them in this thrifty and vibrant pickle.
Sherry-Pickled Cocktail Onions. Upgrade your at-home bar game with these little gems.
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