For Alisha’s and my “Monthly Canning Day” in November, we decided to pickle vegetables, and not just cucumbers. We chose cauliflower, radishes, carrots, red and golden beets, and cucumbers. There was even some talk about pickling eggs.
Pickling is so much easier than making apple butter, apple scrap jelly, and applesauce! The most in depth aspect happens during prep as you wash, peel, and thinly slice everything.
Here are some recipes which we used on our pickling day for various veggies:
Pickled Beets: Apple Cider Vinegar and Honey (Perfect as a snack or paired with herbed goat cheese.)
Vietnamese Pickled Carrots and Daikon Radish (Lovely on a sandwich.)
Pickled Radishes (A perfect crunch in some roasted vegetables.)
Pickled Cauliflower (Kids love these!)
I personally will be pickling all winter long!