© Tina Rupp
Active Time
Total Time
30 MIN
Serves : Makes 3 pints

Fromager Tia Keenan of New York City's Casellula Cheese & Wine Café pairs her savory pickles with Twig Farm Washed Rind Cheese (available from Formaggio Kitchen) or other pungent cheeses, like Limburger. Plus: More Appetizer Recipes and Tips

How to Make It

Step 1    

In a large saucepan, combine the red wine vinegar, water, rice vinegar, sugar, mustard, miso, horseradish, peppercorns and bay leaves and bring to a boil, stirring to dissolve the sugar. Let cool to room temperature.

Step 2    

Choose 3 of the vegetables listed and pack them into 3 separate pint-sized jars. Pour the pickling liquid over to cover the vegetables; use balled up plastic wrap to keep the vegetables submerged. Close the jars and refrigerate the pickles for 2 days before serving.

Make Ahead

The pickles can be refrigerated for up to 1 month.

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