Curried Pickled Vegetables

Preserve green beans, sliced carrots, cauliflower florets and more garden-fresh vegetables in a simple curried brine. Great for still-green cherry tomatoes, too! (New to pickling? Check out our Pickling 101 guide.)

Recipe:

1. For about ½ lbs. of vegetables, bring 1 cup distilled white vinegar, 1 cup of water, 1 Tbs salt, 4 Tbs sugar, 1 tsp curry powder and 1 tsp cumin seed to a boil to dissolve sugar and salt.
2. Pour over vegetables and let cool completely.
3. Refrigerate for up to 1 month and taste every few days to find your perfect pickle.