Food & Cooking Recipes Seasonal Recipes Fall Recipes Pickled Vegetables 3.7 (49) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 1, 2021 Print Share Share Tweet Pin Email The same brine and spices are used for the cucumber, carrot, and beet variations, so it's easy to make a batch of pickled vegetables or just one kind—or one of each for a large crowd. Ingredients For the Pickling Spices (Makes Enough for 1 Version) 1 teaspoon whole black peppercorns 1 teaspoon whole coriander seeds 4 fresh bay leaves For the Pickling Brine (Makes Enough for 1 Version) 2 cups white vinegar 2 cups water 2 tablespoons sugar Coarse salt For Cucumber Variation (Makes 3 Quarts) 3 pounds Kirby cucumbers, trimmed and sliced into ⅛-inch-thick rounds or ½-inch-thick spears Coarse salt 6 garlic cloves 9 dill sprigs For Carrot Variation (Makes 2 Quarts) 8 bunches (3 pounds) small carrots with stems, peeled, stems trimmed 4 serrano or jalapeno chiles 6 garlic cloves For Beet Variation (Makes 2 1/2 Quarts) 12 medium red or golden beets (2 ¾ pounds), trimmed and scrubbed well 1 piece ginger (1 ½ inches), peeled and sliced ⅛ inch thick 4 strips orange peel (4 inches each), preferably organic, washed well 1 habanero chile, thinly sliced Directions To make the cucumber variation: Wash and sterilize 3 quart-size jars. Toss cucumbers with 3 tablespoons salt, and place in a colander set over a bowl. Refrigerate for 1 to 2 hours. Drain, rinse, and drain again. Divide cucumbers, garlic, and dill among jars. Divide pickling spices (recipe above) among jars. Bring pickling brine ingredients (recipe above) and 2 teaspoons salt to a boil in a medium saucepan, and pour over cucumbers. Let stand until cool. Cover, and refrigerate. To make the carrot variation: Wash and sterilize 2 quart-size jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan. Add carrots, and return to a boil. Divide carrots with liquid evenly between jars. Cut about a 2-inch slit into side of each chile. Divide chiles, garlic, and pickling spices (recipe above) evenly between jars. Let stand until cool. Cover, and refrigerate. To make the beet variation: Wash and sterilize 2 quart-size jars and 1 half-quart-size jar. Preheat oven to 450 degrees. Wrap beets in parchment-lined foil. Bake until tender, about 1 hour. Let cool slightly, then rub off skins; discard. Cut beets into 3/4-inch-thick wedges, and divide evenly among jars. Divide ginger slices, orange peels, chile slices, and pickling spices (recipe above) evenly between jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan, and pour over beets. Let stand until cool. Cover, and refrigerate. Cook's Notes Storage: Pickles can be kept, refrigerated, for up to 1 month. Print