Heirloom Carrots
Carrots are everywhere in autumn, but don’t settle for just your typical Bugs Bunny orange variety. Heirloom carrots range in color from yellow to purple, making for a gorgeous pickling presentation.
For an easy brine, bring to boil a cup of white vinegar, a cup of water, a couple of teaspoons of sugar, and a dash of salt and pepper (to experiment with fall flavors, try adding pickling spices, cloves, and a cinnamon stick). Cool slightly, then pour into a mason jar filled with carrot sticks (or rounds) and refrigerate overnight.
Beets
Although beets may be a time-honored fall favorite, there’s no reason you can’t keep them around a little longer.
Simply roast them and slice thinly. Bring to boil an onion sliced into wedges, a cup of vinegar, a cup of water, a couple of teaspoons of salt, and about a half cup of sugar. Let cool slightly, then pour warm brine over the beets in an airtight jar and refrigerate for a few days until tender. Now you’ve got a crowd-wowing pickle that will keep for three months in the fridge.
>Also in season: Rutabaga
