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Cocktail Pickles

This all-purpose brine yields lip-smacking pickles that are salty, tangy, and just slightly sweet.

  • yield: Makes 2 cups
Photography: Raymond Hom

Ingredients

  • 2 cups vegetables (peeled pearl onions, small radishes, or sugar snap peas)
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 2 teaspoons pickling spices (penzeys.com)
  • 1/2 teaspoon whole black peppercorns
  • 1/2 cup white vinegar

Directions

  1. Step 1

    Place vegetables in a jar just large enough to hold them when packed. Bring 1 cup water, salt, sugar, pickling spices, and peppercorns to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat; stir in vinegar. Pour over vegetables to submerge. Seal jar; refrigerate radishes and peas overnight, onions for at least 3 days.

Source
Martha Stewart Living, June 2011

Reviews (2)

  • 15 May, 2011

    Dear divaquilts, to get to the clip art, click on "Expand" under the beginning of the recipe, then click on the highlighted "clip art designs" and the labels will appear.

  • 10 May, 2011

    I was hoping to get the template for these pickle labels to go with the recipe, however when I followed the instructions in my new issue of Martha Stewart Living, the label templates are not available as promised. Hopefully, this will be fixed soon? Great idea!