Yeah, YOU CAN PICKLE THAT!

Sweet corn? Of course! Strawberries? Sure! Grapes? Go for it! Think beyond cucumbers and graze your garden for unpredictable produce that's ripe for the pickling.

Spicy Pickled Strawberries

I developed a unique healthy recipe to feature my most-loved spring and summer berry. My favorite way to serve these strawberries is as an appetizer with cheese. - Roxanne Chan, Albany, CA

Prep: 10 min. + chillingMakes: 6 servings

12 cup rice vinegar

1 tsp. chili garlic sauce

1 tsp. toasted sesame oil

1/2 tsp. grated orange zest

1/2 tsp. black sesame seeds

1 green onion, minced

2 lbs. fresh strawberries, hulled

In a bowl, combine the first 6 ingredients. Add strawberries and stir to coat. Refrigerate at least 1 hour before serving. If desired, transfer to jars and cover tightly; store in refrigerator up to 2 days.

3/4 CUP 85 cal., 1g fat (0 sat. fat), O chol., 347mg sod., 19g carb. (14g sugars, 3 g fiber), 1gpro.

Pickled Jalapeno Rings

I used to can Hungarian hot and mild peppers with my dad every year. Those are hard to find in California, so I started pickling jalapenos instead. These are better than any store-bought version! -Lou Kostura, Belmont, CA

Prep: 15 min. + chilling. Makes: 32 servings

1 lb. jalapeno peppers, sliced into rings

1 cup fresh dill sprigs

5 garlic cloves

1/2 cups water

2/3 cup white vinegar

5 tsp. kosher salt

4 tsp. mixed pickling spices

In a clean 1-qt. glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Chill at least 7 days. Refrigerate up to 1 month.

2 TBSP.5 cal., O fat (0 sat. fat), o chol., 180mg sod., 1g carb. (O sugars, O fiber), O pro.

Pickled Daikon & Carrots