We Can Pickle That!

Portlandia may have coined the phrase, but canning pickles is a time-honored Southern tradition. Find tangy, crisp, and totally delicious toppers for everything from burgers to Bloody Marys with these easy pickle recipes.

See More: 33 Southern Pickle Recipes to Relish

Pickled Okra
This easy pickling recipe is very forgiving; you’d have to work to mess it up. If you’ve got very small okra, then use half-pint jars instead.

Ingredients
4 1/2 pounds washed fresh okra
8 cups apple cider vinegar
1 cup water
1/2 cup salt
10 garlic clove
10 serrano pepper
3 tablespoons plus 1 teaspoon dill seeds
3 tablespoons plus 1 teaspoon mustard seeds

Preparation
Brush okra lightly with a piece of nylon net or a brush to remove “fuzz.” Trim stems from okra. Bring vinegar, water, and salt to a boil in a 4-qt. saucepan over medium heat. Pack half of okra vertically in 2 layers in 5 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. (First layer should be packed with stems down and the next with stems up.) Add 1 garlic clove, 1 serrano pepper, 1 tsp. dill seeds, and 1 tsp. mustard seeds to each jar. Pour half of hot vinegar mixture over mixture in jars, filling to 1/2 inch from top. Seal and process as directed (see below). Repeat okra packing procedure with 5 more hot sterilized jars. Seal and process as directed. Let stand at least 7 days before serving.

See More: Burgers―Any Way You Like ‘Em

A Three-Step Guide to Puttin’ Up
Yes, it really is that easy. To get started, you’ll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Step 1: Sterilize.
Bring a canner half full of water to a boil; simmer. Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.

Step 2: Prepare Recipe.
Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Step 3: Seal & Process.
Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 10 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.

See More: Slather On! 15 Savory Condiment Recipes

Pickled Tiny Tomatoes
Use a mixture of baby tomatoes such as ‘Sweet 100,’ ‘Yellow Pear,’ or ‘Sun Gold’—all are available at farmers’ markets this time of year. This dish uses 3 pints of tomatoes, but feel free to halve the recipe.

Ingredients
3 pt. assorted grape tomatoes
2 cups seasoned rice vinegar
3 tablespoons sugar
3 garlic cloves, thinly sliced
1 tablespoon pickling spice
1 tablespoon kosher salt
1 (1/2-inch) piece fresh ginger, peeled and sliced (optional)

Preparation
Pierce each tomato 3 times using a wooden pick or skewer, and place tomatoes in a large glass bowl. Bring vinegar, next 4 ingredients and, if desired, ginger, and 1 1/2 cups water to a boil in a large saucepan over high heat. Remove from heat, and pour over tomatoes. Cool 1 hour. Cover and chill 24 hours before serving. Refrigerate in an airtight container up to 2 weeks.

See More: 100 Ways to Cook Southern

Candied Jalapeños
This is our new go-to summer condiment. Chill at least 48 hours ahead so the jalapeños have time to take on a fiery-sweet crunch.

Ingredients
1 (12-oz.) jar pickled jalapeño pepper slices
4 red chile peppers, sliced
3/4 cup sugar
1 teaspoon loosely packed lime zest

Preparation
Drain pickled jalapeño pepper slices, discarding liquid and reserving jar and lid. Toss together jalapeño slices, red chile pepper slices, sugar, and lime zest. Let stand 5 minutes, stirring occasionally. Spoon into reserved jar, scraping any remaining sugar mixture from bowl into jar. Cover with lid, and chill 48 hours to 1 week, shaking jar several times a day to dissolve any sugar that settles.

Watch Us Make It: Candied Jalapeños

Zucchini-and-Squash Pickles
Ribbons of zucchini and squash make up these colorful Zucchini-and-Squash Pickles. These pickles are as beautiful as they are delicious.

Ingredients
2 medium zucchini (about 12 oz.)
2 medium-size yellow squash (about 12 oz.)
1 red onion, halved and cut into 1/8-inch-thick slices
Parchment paper
2 1/2 tablespoons kosher salt
1/2 cup apple cider vinegar
1/2 cup rice vinegar
3/4 cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1/4 teaspoon dry mustard

Preparation
1. Cut zucchini and yellow squash lengthwise into 1/8-inch-thick slices, using a mandoline or sharp knife. Spread zucchini, yellow squash, and onion in a single layer on 2 parchment paper-lined baking sheets. Sprinkle with salt. Let stand 1 hour. Transfer to a colander, rinse, and drain. Place in a widemouthed 1-qt. jar, filling to 1/2 inch from top.

2. Bring vinegars to a boil in a medium saucepan over medium heat. Add sugar; cook, stirring constantly, 3 to 5 minutes or until dissolved. Stir in next 3 ingredients. Bring to a boil, immediately remove from heat, and pour over vegetables. Cool 1 hour. Cover and chill 3 days before serving. Refrigerate up to 2 months.

See More: Side Dishes and Salads for Entertaining

Pickled Garlic with Chiles
Try these crunchy cloves in dirty martinis and anywhere you’d use fresh garlic. The garlic is mellowed and crisped by pickling and enhanced by hot peppers, and the hit of vinegar brightens any savory dish.

Ingredients
1 1/2 cups white vinegar (5% acidity)
1 teaspoon canning-and-pickling salt
1/2 teaspoon sugar
3 small dried chile peppers, halved
8 whole black peppercorns
2 cups peeled garlic cloves
4 small bay leaves

Preparation
1. Sterilize jars, and prepare lids.

2. While jars are boiling, combine first 5 ingredients in a large stainless steel saucepan; bring to a boil. Add garlic; bring to a boil, and boil 4 minutes. Remove from heat.

3. Place 1 bay leaf in each hot jar. Using a slotted spoon, divide garlic and halved chiles (discard remaining halved chile) evenly among hot jars, packing tightly and leaving 1/4-inch headspace; cover with hot pickling liquid, leaving 1/4-inch headspace. Seal and process jars, processing 10 minutes.

4. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.