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