Just because we're a ways out from the bounty of summer doesn't mean you can't bust out the canner and preserve some stuff during the dark days of winter. Many readily available winter crops -- like cauliflower, turnips, beets and more -- are simply perfect for pickling. Whether you pack them in vinegar brine or go for the lactofermented gold, take a closer look at the produce aisle and make some tangy snacks and condiments today.
Pickled Beets Red or golden, spicy or sweet, perfumed with herbs, cinnamon or cumin, beets take well to pickling all on their own. (Image via My Man's Belly)
Pickled Brussels Sprouts Teeny tiny cabbages, Brussels sprouts pickle into a diminutive sort of sauerkraut, crisp and tart. (Plus, they look like little brains, so the kids'll love them.) (Image via Pickle Me too)
Pickled Daikon The mildness of this large, Asian radish makes it a perfect palate for all manner of flavors. Or, shred it up with carrots and pickle it in a sweet-sour brine for the classic Vietnamese condiment do chua. (Image via Phickle Fermenter)
Pickled Carrots Speaking of carrots, pickled spears or chips make a wonderfully flavorful snack, crisp and tangy, and virtually guilt-free. (Image via Well Preserved)
Pickled Celeriac For something a little different, pickled celeriac slices make a great, complex appetizer base suitable for the gluten-free and paleo eaters among your friends. (Image via Phickle Fermenter)