Bite into a delicious and crunchy homemade pickle. They’re the perfect accompaniment to any meal, from picnics to Sunday dinners.

Pickled Red Beets

  • 12 small red beets
  • 1 cup apple-cider vinegar
  • 1 cup water
  • 1 cup brown sugar
  • 2 cinnamon sticks
  • 4 cloves
  • 1 t salt

Trim and wash red beets.

Place in large saucepan, cover with water.

Cook over medium heat until tender.

Peel and quarter.

Place in 3 pint jars.

Place other ingredients in small saucepan; bring to boil.

Pour over red beets in jars.

Refrigerate for as long as 2 weeks, or can them for storing longer.

Pickled Red Beets

Pickled Red Beets

Dill Pickle Spears

Divide between 8 quart jars:

  • 8 sprigs dill
  • 2 onions, quartered
  • 8 garlic cloves
  • 8 grape leaves
  • 3 T peppercorns

Fill jars with cucumber spears.

Brine

  • 13 cups water
  • 6 cups apple-cider vinegar
  • ½ cup salt

Mix; pour over spears.

Cover jars with jar lids and rings.

Process according to U.S. Department of Agriculture guidelines.

Dill Pickle Spears

Dill Pickle Spears

Quick Sweet Pickles

  • 2 large cucumbers
  • ¼ cup salt
  • 1 cup water
  • 1 cup apple cider vinegar
  • ½ cup sugar
  • 1 T mustard seed
  • 1 cinnamon stick
  • 3 cloves
  • 3 T peppercorns
  • 1 small onion, sliced thinly

Wash and dry cucumbers.

Slice thinly; place in colander.

Sprinkle with salt; toss to coat.

Place colander over a bowl; let sit 1 hour.

Rinse off salt; drain cucumber slices.

Place in jar.

In small saucepan combine remaining ingredients; bring to boil.

Remove from heat; allow to cool.

Pour brine over cucumbers in jar.

Cover and refrigerate at least 12 hours before serving.

Quick Sweet Pickles

Quick Sweet Pickles

Garden Pickles

Use 2 cups of any of the following vegetables.

  • okra
  • green beans
  • cucumbers
  • sliced beets
  • pearl onions, peeled and cubed

Brine:

  • 1 cup rice-wine vinegar
  • 1 T sugar
  • 1 cup water
  • 1 t peppercorns
  • 2 cinnamon sticks
  • 1 t salt

In bowl toss vegetables with 3 T salt; cover with water.

Allow to soak for 3 hours.

Bring remaining ingredients to boil in small saucepan.

Drain and rinse vegetables.

Place vegetables in a jar; pour brine over them.

Refrigerate at least 12 hours before serving.

Garden Pickles

Garden Pickles

Cherlyn Beachy lives near St. Ansgar in northeast Iowa with her husband, Mervin, and their son and daughter. They have a large garden and raise their own chickens, beef, pork and eggs. She’s a stay-at-home mom who loves to cook and enjoys photography. “I cook like many of you – no special equipment, no exotic ingredients and no one else to wash the dishes,” she says. “I’m always on the lookout for tasty easy-to-prepare seasonal food.”