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SEPTEMBER / OCTOBER 2019 13 taste pickling and coriander—are also worthy addi- tions. Once you're done with prep, pack your veggies, herbs, and spices tightly (but gently—no smashing!) into clean mason jars. Be sure to leave about an inch of room at the top of each jar. Heat the vinegar and water in a sauce pan, add any salt or sugar, and simmer until dissolved. Pour the brine into your vegetable-laden jars, again leaving a little space at the top. Screw the jar lids on and let cool to room temperature. Once cool, place your pickles in the fridge for at least 48 hours before you open the first jar. e longer you let them enjoy their briny bath, the better they'll be! e key is to have fun with this. Try out different combinations of veggies, vinegars and spices. Your pickles should last in the refrigerator for up to two months, so you can enjoy the summer even in October. Cutting your vegetables on the bias helps fit them more easily into jars. As an added bonus, these slices also look great plated. Whole spices, such as peppercorns, contribute to the flavor of your brine. Also try mustard seeds and coriander. Just don't overdo it. Choosing a variety of brightly colored produce will help bring life to your table and remind you of summer long after the sunshine is gone. Carefully pour your brine—spiced or not—over your veggies. A metal ladle will make the process much easier. Make sure to leave room atop your jars.