Food & Drink

Brine and Dine

Produce for the pickle jar

Illustration: Illustrations by John Burgoyne

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.

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