Any Vegetable Vinegar Pickles

A simple pickle recipe that's great for pickling broccoli, cauliflower, radishes, onions, cucumbers, and more!

any vegetable vinegar pickles

I love cookbooks and I hoard them pretty obsessively. Although, I’ll admit, I have a hard time following recipes from start to finish. Which is why I love the premise of Kate Payne’s new book, The Hip Girls Guide to the Kitchen. It’s a “hit the ground running approach, seeing as you need to eat three times daily whether you’ve mastered your kitchen or not.”

It’s full of, really, everything you need to know to be pretty successful in your kitchen – from how to set up your pantry to how to put meals together intuitively and economically. (Also she’s gluten free, so she includes tons of dietary options). She offers suggestions for what to buy in bulk, (and what not to), tips for buying kitchen tools from second hand stores, plus tons of clever “hip tricks” along the way. (For example: did you know you can buy a refurbished Vitamix blender for a fraction of the cost? …me neither).

The Hip GIrl's Guide to the Kitchen, by Kate Payne

She’s truly your friend in the kitchen and her writing is charming, witty, and just fun to read. Some of my favorite sections are:

Equip your Ship: Setting up your kitchen without winning the lottery
Methodology & Madd Skills: Learning how to cook without books or your laptop
Kitchen Kick-Ass: Tapping into your inner depression-era granny
Using Stuff Up: Preserving projects any beginner can handle

The Hip GIrl's Guide to the Kitchen, by Kate Payne

Since I’m clearly a beginner at preserving projects, I instantly gravitated to her recipe for Any Vegetable Vinegar Pickles. Any recipe that has “any vegetable” in the title, is my kind of recipe. I chose cauliflower, broccoli, red onions, radishes, and cucumbers along with a few various spices. Her brine recipe was quick and easy to make. The hardest part is the waiting – she suggest stashing them in the back of your fridge and not touching them for at least a week, although she says 2-3 is the best. (We’ll see if I can hold out that long!)

any vegetable vinegar pickles

Click here to go buy her book!

Also, be sure to check out Kate’s blog, as well as these fine fellow bloggers who have also written posts about the book: Food in Jars, Healthy Green Kitchen, Local Kitchen Blog, Autumn Makes and Does, Punk Domestics, Spinach Tiger, and Local Savour.

the giveaway is now closed, a winner has been notified

any vegetable vinegar pickles

Serves: about 1 quart
  • any vegetables you like (I used cucumbers, broccoli, cauliflower, onions and radishes)
  • fresh or dried spices (I used peppercorns, cumin, coriander, mustard seeds, & caraway)
  • 1 cup any kind of vinegar (I used white wine vinegar)
  • 1 cup filtered water
  • 1 tablespoon kosher or any non-iodized salt
  • optional: 1 teaspoon sugar
  1. Wash and cut up your vegetables and pack them into a clean jar.
  2. Add between ¼ - ½ teaspoon of whole dried spices.
  3. Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.
  4. Put your just boiled brine over the vegetables in the jar.
  5. Wipe any vinegar spills from the rim with a clean towel and put on the lid.
  6. Hide the jar in the back of the friedge for at least a week. Two weeks is better, three is best.
  7. Keep them in the fridge for up to 6 months.

I used these Ball jars (and also the smaller version).

recipe published with permission from Harper Collins.


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  1. Oh, I love this recipe- I think I’ll be using it a lot this summer. 🙂 I had an all-out love affair with pickled red onions last summer, and I’ve been wanting to pickle everything in sight since. 🙂 Oh, and since I’d love a copy of that awesome cookbook, here’s my favorite kitchen tip: Keep freezer “stock bags”! I keep a gallon-sized bag or container in the freezer and any time I’m prepping vegetables, I thow the peels, onion nubs, greens, anything into the bag and pop it back in the freezer. I keep chicken bones and beef bones in similar bags. As soon as they get full… I make chicken, beef, or veg stock! Nothing goes to waste and I have flavorful healthy stock out of the deal!

    • laura from

      Hi, I was curious to know where you bought the jars for canning. I have them searched but could not find it with the screw cap, and also so beautiful to see.

      • jeanine

        Hi Laura, I got them on Amazon, I just put a link to the exact type at the bottom of the post under the recipe.

  2. krystal

    I think most know to do this – actually doing it is the problem – clean as you go! This is especially important for me when I’m doing a prep day on the weekend and I’m making several recipes. My other option: buy more bowls! 😉

  3. Amy from

    Make extra of something and freeze it. Especially baked goods.
    I had an overage of zucchini from our CSA last year. I made about 12 mini loaves of zucchini bread and stuck them in the freezer. I’ve been pulling them out for weekend breakfast treats all year.

  4. Kelly

    Make your own salad dressing – its super easy and way better for you! Equal parts olive oil & vinegar (balsamic or red wine), pinch of salt, few turns of the pepper grinder, dollop whole seed mustard, and squirt of honey. I usually make it in a small pint jar – put on the lid and shake like crazy. Enjoy!

  5. Sarah

    I shred, chop, par bake as much as possible on Sunday afternoon & store it in glass containers in the fridge. It makes dinner prep easier on crazy rushed week nights.

  6. Donna U

    Have extra sets of measuring spoons and cups so you don’t have to stop and rinse.

  7. zara from

    This is probably not much of a tip really (since I imagine a lot of people do it) but when I roast a chicken I put the bones and such in a freezer bag and toss it in the freezer until I have enough (and the time) to make stock. Homemade stock is so much better!

  8. Aimee

    I like to plan my meals (at least a week in advance) and it helps with the shopping, what to pull from the freezer, dicing extra veggies for more than one meal, etc.

  9. Shannon

    I love to make my own vegetable and chicken broths. It makes the flavor of every soup or risotto you use it in have a great deal more depth. Plus you’re not filling yourself with all that nasty sodium that’s packed in the cube stuff. Gwyneth Paltrow’s cookbooks, It’s All Good and My Father’s Daughter, both have the recipes and they are well worth the buy! It makes plenty for freezing and the leftover chicken goes great on salads or sandwiches.

  10. This book looks awesome! My best kitchen tip is make ahead as much as you can for a dinner party so that you’re not slaving away in the kitchen when your guests arrive! Makes entertaining fun and stress free 🙂

  11. Lindsey

    I make my own yogurt, and about a year ago started making “Filmjölk” and “Piimä” – these are two Scandinavian yogurt cultures that are mesophilic, which basically means (to me) that they are even easier to make than “regular” yogurt. You literally throw in a tablespoon of culture into a jar, add milk, screw the lid on and shake, then leave on your counter for about 24 hours with the lid lightly sitting on top, and voila! I make up a new batch as part of my morning ritual every other day. Both are nice, mild yogurts that I use constantly at breakfast, to make salad dressings, in baking, and yogurt sauces with Greek and Indian food. I bought my starter through Etsy, but you could also get it through Cultures for Health. It’s an heirloom and so will last indefinitely!

  12. Rachel from

    Love Kate’s blog! My small-kitchen trick is to hang measuring cups and spoons from hooks stuck on the inside of the cabinet doors. You have to be careful not to open them too fast, but it’s worked like a charm in my small kitchen!

  13. Danielle

    A tip that just came up today is that I freeze leftover ancho chilies. Most recipes call for 1-2 peppers, yet the smallest can has over a dozen peppers. So, I use what I need and then toss the rest into a freezer bag and then break off a pepper as needed once they’re frozen. They keep for months!

  14. Adriene

    If your potatoes are about to go bad, ferment them whole, put them in a large mason jar with salt and water, replace your lid with a paper towel, use the ring to hold it on, and preserve your potatoes until you need them. Fermentation is a great way to preserve your farmer’s market produce!

  15. Shelby

    Whenever I have citrus rinds, I put them in a clean ball jar and top with white vinegar. I add more rinds and more vinegar as I collect them. After about 2 weeks, I pour off the vinegar and use it for cleaning around the kitchen. It smells better than straight vinegar and the citrus oils help with the cleaning.

    • benny from

      Excellent tip ill definitely be trying this one thank you.

      • benny from

        fantastic website by the way. following and subscribed plenty of inspiration.

  16. Dawn

    I love vinegar/balsamic. I wish I did know some fast easy ways to make these wonderful additions to a meal. Thanks : )

  17. Erin from

    Everything you do is just so beautiful, a real work of art!!

  18. Rae Lovvorn

    My best tip is to not feel like it has to be big to be right. I have a problem with canning: if I’m not doing 50 jars of something, I feel like it’s a waste of time, but since I nearly never have enough produce around to do 50 jars of anything, I just never get around to canning (or pickling, or what have you). You have to get out of the mind set that it isn’t worth it to do 4 jars for just yourself. It is worth it.

  19. Chelsea

    Whenever I don’t have ricotta cheese on hand, I use cottage cheese instead. It’s cheaper and tastes similar, and noone in my family ever notices!

  20. oooh baby i gotta start pickling radishes. i am always leftover with a ton after i use them for like one salad!

    ok my best kitchen trick is ummm…. the best way to clean a cake batter bowl is by sticking your head in it and licking it!

  21. Abby

    If I don’t have butterilk on hand for a recipe, the next best thing is to sour the milk with a dash of lemon juice or cider vinegar!

  22. Evelyn

    I bought a beautiful bunch of radishes at the farmers market yesterday without a plan for them, maybe pickles need to be made! My favorite, and incredibly lazy, kitchen trick is to also use a waffle iron to make grilled cheese. Also freezing bunches of fresh herbs, they crumble beautifully if you use them right out of the freezer without letting them thaw.

  23. My best type/trick in the kitchen is preparation. If I don’t give myself at least 24 hours to wrap my mind around what I’ll be cooking, I’m a lost pup. And, then the chinese take-out becomes my knight in shining armor. So, prepping is key for me!

  24. Carrie

    Something I’ve done recently is to make the inside of my refrigerator pretty. I put fruit in a colorful bowl on one of the shelves, put cheese sticks in an empty coffee mug, lemons & limes in a ceramic berry box. We have lots of room in our fridge so it’s nice to open it and see organization. 🙂

  25. Jess from

    Ohhh we love pickling at our house…best kitchen tip or trick? Find a husband who LOVES to cook. What a blessing that has been to us, its a family affair that way!

  26. Kristy

    Make preserved meyer lemons to enjoy year round.

  27. Jean

    My best tip is use your freezer! Freeze sauces, pesto, blanched veggies, single servings of soups and pastas, pie crust or pizza dough ready to bake. It can be such a time saver to pull things half made or completely made from the freezer.

  28. Shelley from

    My favorite kitchen tip is when you want to take the kernels off of fresh corn cobs, place your cob pointy side down in the hole of a bundt pan (preferably a cheap bundt pan used only for this). Hold the cob with one hand and carefully slice the kernels using a large knife with your other hand. The kernels will fall into the “bowl” part and you will have more stability using this method. It makes using fresh corn so easy and I don’t strain my muscles as much 🙂

  29. Sara

    Well, perhaps not the best kitchen tip, but it’s one of my favorites. I think a potato ricer is an unsung multi-tasker. Here are four uses: ricing potatoes (duh), squeezing shredded potatoes for hashbrowns, squeezing extra moisture from spinach/other greens to make spanikopita, breaking down raspberries for making jam.

  30. Karina

    Freeze leftover wine. Particularly helpful after dinner parties when there may be a few open bottles sitting around. My wine ice cube trays always come in handy when a meal calls for a small amount of wine and I don’t want to have to open a new bottle. Red wine can also be poured directly into container that stays in the freezer until it’s mulled wine weather.

  31. Eileen from

    These pickles sound delightful! Such a good way to make the most of the garden. My best kitchen trick is making labneh — Middle Eastern yogurt cheese — by draining plain whole-milk yogurt in a fine sieve. Voila: a soft, spreadable, tangy cheese! Super easy and versatile. Thanks for the giveaway opportunity!

  32. BRIANNE from

    Once a bought a cookie scoop, I solved so many plating and cooking issues (not just for cookies!) This book looks fun and like it would be a great gift.

  33. Heather

    Mise en place. It’s an oldie, but a goodie. That, and read the recipe all the way through before beginning!

  34. Abby from

    This looks like such an adorable and brilliant book!

  35. I don’t know if everyone has this problem, but I work in the wine business, so I often have leftover wine. A couple things I do is freeze it in ice cube trays (as stated earlier) as well as make a simple red wine reduction “syrup” by adding 1.5 tbsp of brown sugar to about a half a bottle of red wine and reduce by half. Its a great sauce over steak, ice cream or just about anything! If you want to take it further, I use a simple bottle cutter to cut my old wine bottles in half and after smoothing them I use them for storage of spatulas, spoons, etc. on my countertop. Cheap, cuts waste and they look beautiful!

  36. Bonnie from

    I try to freeze as much as possible. Cooking for 1 can be incredibly inefficient. Making larger recipes that I can freeze is much more economical. Plus keeping your freezer full makes it less expensive to run! Double Whammy!

  37. Diana H

    I love using applesauce in place of oil in baked goods!

  38. What pretty pickles! I am new to canning as well. These look like the perfect place to start. I’ll check out Kate’s book for sure!

  39. Shannon

    Best tip is to make less than you think you need for parties. Took me a while to learn that it’s less stress and waste and more energy for socializing.

  40. Juniper from

    Just so you know, this is my favorite food blog 🙂 In the kitchen, I love to blend my own teas. I have a nice little square corner shelf full of mason jars filled with various herbs and spices for tea and cooking. Everything is clear, labeled, and in the open, so it all actually gets used!

  41. shana

    Lovely giveaway. I have to agree about reading the recipe all the way through before starting…messed up many times!
    And yes also have two sets of measuring spoons! (or at least pick up an extra tablespoon & teaspoon at a thrift store)

  42. Meredith

    What a lovely (and obviously hip) cookbook!! My favorite and most useful kitchen tip is this: When you’re about to mince garlic (and you’ve already got the papery skin removed) splash a little water onto your fingertips and your cutting board. This stops it from sticking tenaciously to your fingers and knife as you cut!! Thank you so much for the giveaway opportunity!! 🙂

  43. Lacey

    Love pickling without the fear of salmonella, these look so yummy!
    My best kitchen trick is to clean out glass jars (from nut butters, coconut oil, etc.) and re-use them to make easy salad dressings by just adding ingredients and shaking until mixed.

  44. Katie k

    Preaching to the choir! Love anything pickled and I love cute books like this!

  45. coral

    I follow the jamie oliver train of thought of adding flavor and complexity to simple dishes by pickling or marinating or toasting or roasting pretty much everything. I give the side eye to any recipe that just tosses everything into liquid 🙂

  46. D S

    Memorize a basic chicken or beef stir-fry recipe and then change it up according to the seasonable vegetables available at your local farmer’s market.

  47. Meghan

    My favorite kitchen tip is much less of a ‘tip’ and much more of a reminder: Quality, not quantity. Sometimes, it’s the smallest, most delicately prepared dishes that play on our tongues the longest, rather than buoyant and lavishing feasts. And, of course, quality ingredients are of utmost importance, so even if they’re hard to obtain, it will most likely be worth the extra bit of trouble. Little differences go a long way in the culinary world!

  48. shani

    i make big batches of dry beans and freeze them. i also freeze lots of other stuff like fruit and other food.

  49. Riddley

    Zap lemons for 15 seconds in the microwave to get the most juice out of them.

  50. rae from

    Really cool project. I am more of a cooker and am just easing into baking, so I have no experiences with pickling anything, but this seems like a great little project to test out. Adding Payne’s book to my amazon list!

    rae of love from berlin

  51. Rose

    I love using lemon juice in my water, but I hate throwing out the juiced lemons. So before discarding the lemon, I de-rind the lemon and freeze the lemon zest to add to recipes! I can then throw them into my compost feeling guilt free!

  52. whit

    This recipe is exactly with I’ve been looking for-thank you!

    My kitchen tip is to tape recipes for frequently made items inside of cabinets near where you are prepping them. I have the family bread recipe, a pizza dough recipe, guidelines for cooking grains, beans, and polenta, and a cottage cheese pancake recipe posted inside the cabinets near my stove. Not only are they handy when I am having a forgetful moment, but they are there for any helpers to use.

    I also like to keep a running list of what we eat for dinner each week. After a couple of months, if I am in a rut or a mood that I don’t know what to cook, I consult the calendar to get ideas.

  53. Molly from

    My biggest kitchen trick is getting dinner on the table while simultaneously making sure my 16-month old is entertained and safe.

  54. Danielle

    My best tip is kind of “borrowed” from Rachael Ray and it’s to use a “garbage bowl” when you are preparing a meal. When I have something that requires the peeling of different vegetables, eggs, etc. I just peel the vegetables and let the peelings fall in the garbage bowl, throw the eggshells into it, etc. and then dump the whole bowl into the trash when I’m done. So much better than having to make multiple trips to the garbage can or pulling the garbage can over to me and having it in my way when I’m moving around preparing the meal.

  55. I do this once or twice a month. I peel a humongous pile of garlic, whirr it in the food processor so that it is minced. Flatten it out in a ziploc bag, make indentations with a chopstick so I can break of 2 inch squares after I freeze it. Then I have fresh/frozen minced garlic whenever I want!

  56. gail

    What a fun, useful, and creative book! My main kitchen trick is washing, drying and storing all greens so they are ready for lunches, dinners, etc. Saves time and there is no excuse to not use/eat them.

  57. Cristy

    I’m not sure if this qualifies as a tip but two things I’ve learned in the kitchen: don’t pressure yourself to have to cook something “fancy” every night and if you’re struggling to come up with recipe ideas with a fridge full of odds and ends, google it! I’ll google the ingredients that I have, say “sweet potato, lentils, peas” and poof! Tons of recipes like stews, vegetarian chilis, loaded sweet potatoes, etc. I’ve used this so many times at the end of a work day when produce needs to be used up and my brain doesn’t have any ideas.

  58. Ann P. from

    A couple of years ago I started using Evernote to store my favorite recipes. It’s really handy to be able to refer to it when I’m at the grocery store.

  59. Wow!!!!! This post makes me think why i never thought of making pickles before! Sooooo delicious ! Can’t wait to begin with my pickle making experiments!

  60. Raya T.

    This looks like a great book!
    My kitchen tip is to use a silicone brownie squares baking mold for freezing leftover tomato paste and leftover herbs with water. I also used it for freezing baby food for my son. In fact, I have never used the mold for baking, just for freezing, and everything pops right out without any effort or problems.

  61. yum! this is an awesome idea – perfect for the summer and for house gifts! my kitchen tip is to always have a small stock of the staples on hand… in my house this is quinoa, a can of chickpeas or beans, and jarred tomatoes. it’s amazing what you can do with a few extra fresh ingredients and these staples.

  62. Favorite tip is “kinda” a food related one: If you use a banana peel to rub onto a bug bite, it will stop it from itching.

  63. Nicole from

    I love the concept of this book! Because I am typically cooking for myself and maybe one other person, I tend to make meals that are far too large and could feed 8-12 people. Instead of feeding my neighbors every day, I divide my leftovers into individual portions and freeze them, essentially making my own TV dinners.

  64. Judy

    I make a big batch of granola that lasts a couple weeks and uses up all the leftover nuts and seeds in a timely manner!

  65. Mika

    We love almost anything in taco form, and recently we started to use our pancake griddle to brown corn tortillas and melt the cheese for tacos! It’s great to have all the tortillas browned to perfection and done at the same time, rather than trying to squeeze too many into a skillet.

  66. Steph

    I hoard cookbooks too … Favorite tip echoes another, mis en place. Makes preparation so much easier with fewer emergency grocery store runs. Would love the book, farmers markets are bursting with georgeous produce to try.

  67. I always make sure that I make enough food to have plenty of leftovers. I have so much fun coming up with new meals to make with my leftovers and it is really quick because most of it is already cooked. One of my favorites is making a bunch of sweet potato fries and adding the leftovers to all kinds of dishes, like salads, tacos, and scrambled eggs!

  68. MaryB

    My tip is to do as much as possible early in the day and reheat or finish just before mealtime. Restaurants do this all the time and it makes sense if you are home during the day or an early riser.

  69. Jackie

    Read your recipe the night before. The next day organize your ingredients as per recipe instructions and you’re ready to go!

  70. Adele

    Make your own soups to keep sodium levels in check. They taste more flavorful too! If short on time, make large batches and freeze in individual portions for a quick and easy meal. Also, never fill the soup to the top when you freeze — leave a little room for expansion.

  71. Donna F.

    Always keep your favorite simple basics on hand in case you get home late or don’t feel like cooking a big meal. I like to have chopped veggies (chopped and washed ahead of time), brown rice tortillas, avocados and veggie burgers available at all times. Super simple to prepare a fast, delicious meal!

  72. Sidney

    these look delicious! it sounds like an awesome book! when i cook new recipes i try to get all my prep work done the night before, or earlier in the day–not so daunting that way! also, storing sweets on the top shelf and out of sight 🙂

  73. adrian

    after cutting onions when washing your hands just rub your fingers on your stainless steel sink and it will remove the smell.

  74. My best kitchen tip is to cook ahead. I always make a double batch and stash stuff in the freezer. So grateful on a busy night for that extra effort.

  75. Meg

    First of all, I LOVE your site! My best tip is: substitute! Some of my favorite recipes are way too calorie dense but with substitutions they are back in my repertoire. Some substitutions I use all the time are: 0% plain greek yoghurt for sour cream and mayo, unsweetened applesauce for oil (in baking), maple syrup for any sweetener, and nutritional yeast for parmesan (or other hard cheeses).

  76. Mo

    This is exactly the post I’ve been looking for! I made some 24 hour fridge pickles the other day, they turned out pretty good, but I’m going to give this recipe a try now!

  77. Lisa from

    I love pickles! I’m going to have to try this in the fall when I get back to school. My favorite kitchen tip: every single chef or cook or blogger who ever wrote a recipe started with just experimenting. So everyone is perfectly qualified to start playing around with recipes, making their own dressings and spice mixes. That and putting a rubber band around the unopenable jar helps you get the lid off! 🙂

  78. Megan

    I always make extras of each meal and freeze them for easy meals in the future!

  79. Heather

    I need some tips, which is why this book would be great. My new favorite is subbing plain greek yogurt for any kind of cream cheese, sour cream, mayo ect. needs. It’s really good on salads, too.

  80. Holly

    Presoak pasta for a quicker cooking time or steelcut oats to eat raw or for a shorter cooking time.

  81. Kim

    I’ve just recently found your site and I’m loving it!!! I love to snip the ends of my fresh herbs and put them in short pretty vases. They stay fresh longer and look great, plus I remember what I have left over and less goes to waste. Just make sure you change the water daily!

  82. Haley from

    That cookbook looks marvellous! 🙂 My best kitchen tip: if you make a soup too spicy, a tablespoon or two of apple cider vinegar will cool it down. This is helpful, because I tend to be a little careless with the spices…

  83. Terri Lynn Howard

    Can’t wait to get my 24 year old daughter this cookbook. My newest tip is to make pesto from any green, nut and hard cheese. Don’t waste any greens-spinach, pistachios, and Manchengo was great. Kale, walnuts and parmesan was tasty. Cheaper than basil and pine nuts and lasts in refrigerator!

    Love your blog-my very favorite and share with friends!

  84. Lamisa

    My favorite tip is to use all-purpose flour + cornstarch instead of cake flour (I never have it in the house..)

  85. Lisa T

    Love this blog! My kitchen tip (that I only recently learned) is to store your greens (salad, kale, herbs) with a paper towel after washing them-they last SO much longer this way!

  86. Maggie

    At night I put diced fruit, greens and protein powder in a ziplock bag in the freezer. In the morning I throw it in my food processor with water, almond milk or yogurt and I have a delicious, filling and healthy smoothie in seconds. I put it in a mason jar and head out the door to work.

  87. Nadiya

    the book looks absolutely charming and I’m ready for red onion pickles on tuna sandwich

  88. Lauren

    Did you know that radish greens, beet greens, kohlrabi greens and turnip greens are all edible? They’re delicious when sauteed with a bit of garlic, chili flakes, and a dash of salt. It makes me cry to see so many people throwing away such a great part of the vegetables at the market!

  89. Rachel

    A pastry cutter is the best tool in my kitchen for mashing things– guacamole, mashed potatoes– best made with a pastry cutter.

  90. Joyce

    I love to make DIY iced teas and chai lattes! It feels like a luxury to have them stashed in the fridge but its SO much cheaper than buying individual bottles at the store.

    For the iced tea I just make regular hot tea in 5 or 6 mason jars (any flavors we have – fruity or mint or black) and sometimes add a squeeze of honey.

    For the chai lattes, I make a big jar of strong chai tea – 3 or 4 tea bags in a large glass jar (I use an extra large Adams Peanut Butter jar) and let it chill. In a smaller mason jar, I mix equal parts tea and almond milk with a splash of half & half for richness, some ice cubes, and shake! If I feel like a slightly sweet latte, I add a drizzle of honey or a teaspoon of sugar.

  91. Julie Edwards

    I like using Roquefort cheese on salads; but sometimes it gets clumped together when tossing the salad. So now I’ll put the wedge of roquefort in the freezer for at least 30 minutes and then use a vegetable peeler to “peel” thin shards of the cheese onto the salad. It’s a really beautiful presentation. Toss salad, plate salad and then top with the peeled cheese. Beautiful.

  92. Penny

    ALWAYS start with a clean kitchen. While you are cooking, keep a sink full of clean soapy dishwater to keep up with dishes as you go!

    My grandmother used to make pickles out of any vegetable and they were always delicious. Some of my favorites were her green bean pickles. You just took a spear out of the jar and yum!

  93. I could honestly eat pickled red onion all day. It’s so good on burgers, flatbreads, pizza, and straight out the jar!

  94. jacquie

    no good tips which is why i need to win the book!

  95. Allison

    Clean up as you go along!

  96. Marcee ... ILLINOIS

    Mmmm …. one veggie is better than the other! Hard to choose. In my younger days canning was very fun for me. The simplicity of your blog is really nice. Always a great read. Recipes are marvelous. I have over 500 cookbooks. They’ve been good friends to me for countless years. Interested? One day (oldie here!) will part with them.

  97. Denver

    Never leave your fresh ground spices in plastic, especially if they’re next to other bagged spice. They will lose their flavor and all start to taste (and smell) the same. The same tip goes for tea!

  98. Noel

    On the weekends I make healthy lunches and freeze them – things like stir fry chicken and veggies with rice.

  99. Shoshana

    If you are cooking something that can easily be doubled, do it and freeze the extra. SO handy for those evenings that you don’t have time/too lazy to cook!

  100. Anita N

    I just got this post in my email today. I realize the give away might be over, but my hint is when you use a tablespoon or two or part of a can of something such as coconut milk, tomato paste or condensed milk use ice cube trays to freeze the leftovers and then keep the cubes in zipper plastic bags.

  101. Margaret C

    My first step in making potato salad is to douse the hot cut up spuds with pickle juice, and then proceed later, when they are cooler, to add the other ingredients in the salad.

  102. jwlucasnc

    I keep hearing about great discounts on reconditioned Vitamix, but their website deals are hardly a fraction of the price. Where does one snag such a deal?

  103. Jennifer Reardon

    Can’t wait for the bounty of summer to try these pickles!

  104. Carly from

    My best kitchen tip is anchovies, garlic and walnuts. Heat up garlic and anchovies in oil, add walnuts and sautee with thinly sliced radishes, broccolini, leafy greens or even cooked pasta.

  105. Donna

    Thanks for the recipe. I definitely will use this. i would love to win a copy of the book. Thanks for the opportunity!

  106. Susan J

    My comment is on the pickle recipe is yum – so easy!! Who knew? Thanks for a chance to win.

  107. Beautiful photos! I love the lighting and styling! Thanks for sharing!

  108. These look amazing! Just an FYI for readers who have to be aware of nut allergies, pink peppercorns aren’t actually pepper, but dry roasted berries of a plant that is in the same family as cashews and pistachios. There HAVE been reactions reported to these pink peppercorns, so it’s important to be aware!

    Can’t wait to explore more of your posts!

    • jeanine

      great to know, thanks!

  109. Ann Kilwien

    Could you can this so it would last a long time. I have so much left over in my garden this would be a great way to use a lot of it up.

    • jeanine

      Hi Ann, this recipe is specifically for fridge pickles, I’m not sure if the acid level, etc, is safe for canning (I’m not an expert at canning, you might want to check out a site like Food in Jars for better info:

  110. Ceshini

    Great recipe, and I’m having a blast reading the comments and picking up all of these great kitchen tips! 🙂

  111. Amanda

    I just tried this recipe three weeks ago and today is the day! I am a little nervous because i saw a little fluffy whiteness on one of my cucumbers in the jar last night – is there anything in that recipe book that talks about what to do if you see stuff like that? Most of the googling I’ve done has led me to articles about big-batch salt fermented pickles, not little fridge pickles – I just want to be sure it’s safe! 🙂

    • Amanda

      I also just tagged my pictures (from when i first poured the brine) on instagram with your hashtag – you can see them if you scroll down a little bit to “3w” ago! 🙂

    • jeanine

      hmm, I probably wouldn’t eat fluffy whiteness – were your cucumbers fully submerged in the brine? (I should have made that part more clear!)

      • Amanda

        They were mostly, but one of them escaped a little at the top – i’m not sure how to keep them all down… I’m going to toss that little guy and see how the rest of the jar smells/looks when i open it.

        also did you sterilize your jars beforehand? I was a little over-excited and just grabbed my ball jar out of the cabinet and used it. Hopefully that wasn’t my fatal flaw!

        How did yours turn out when you did them?

        • jeanine

          No, I just used a clean jar (sterilizing them is more for canning/preserving – not necessary for fridge). I should have mentioned that I kind of shake my jar a little every few days or so, just to make sure everything’s covered. Usually everything sinks down over time as they soak up more of the brine – the radishes should have been the easiest, let me know how those worked out!

          • Amanda

            False alarm! What I thought was fuzz was just a really thin slice of cucumber that had was kind of white/translucent. Whew! They all tasted awesome – I did cukes, radishes and green beans, and a jar of each with some red pepper flakes for heat (which turned out great). Thanks for sharing the recipe! I tagged your hashtag in my before/after curing pics 🙂

          • jeanine

            Phew! So glad you liked them – I saw your pics – awesome :). Glad the 3 weeks was worth it!

  112. joanne

    Hi! I’ve just discovered this recipe and would love to try it with red onions, cauliflower and maybe ginger. How full can you fill the jars? How much space should you leave at the top? Also can I substitute an alternative sweetener like coconut sugar, maple syrup or honey? Thanks for the recipe!

  113. Barbara Eubanks

    I’m sure everyone does this but I’m short on time so I peel onions or chop lots of my vegetables the day before I can. Then the next day I line every thing on the counter and proceed set up my canners. As everything heats up I pack my sterilized jars. Now I have a question can I do a water bath on these and put them on the shelf until I’m ready to use?

  114. Billy from

    This is such a great universal recipe for pickling! I’m going to use this with almost every single vegetable I make now! Need to write this one down and share with my kids when they get older! Thank you so much for sharing.

  115. DD

    So I put the jar in the fridge right after pouring the water in? It does not need to sit in the counter for a few days?

    • Jeanine Donofrio

      yep, these are refrigerator pickles, no need to let them sit on the counter, although you could let the hot jars cool to room temp first (20 mins or so). Hope that helps!

  116. Beth

    This is absolutely my favorite pickling recipe! I’ve now pickled cucumbers, string beans, jalapeños and onions and I’m having so much fun with this delicious way to preserve my harvest!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.