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14 servings, 2 Tbsp. (30 mL) each
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Prepare using seasonal small pickling cucumbers.
Use this simple brine to pickle cut-up orange, red and/or yellow peppers; or blanched baby carrots or green beans.
Serve with cold meats and cheeses, in sandwiches, on hamburgers or as part of an antipasto platter.
Pickles can be refrigerated up to 1 week before serving.
If you have a fresh bay leaf, you can use that to prepare these delicious pickles.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.