Pickles by Geoff Lazlo

Spring and summer are perfect times to pickle the bounty of nature.  Spring is particularly good for wild or foraged vegetables such as ramps or mushrooms; however, almost any vegetable is delicious pickled.  This is a great all-purpose recipe, but feel free to tweak it with different herbs or spices to customize it.

  • 8-12 cups fresh vegetables of your choice
  • 2 quarts water
  • 12 oz. red wine vinegar
  • 12 oz. rice wine vinegar
  • ½ cup plus 1 tablespoon kosher salt
  • 7/8 cup sugar
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds


  1. Clean and cut the vegetable to be pickled into desired size and shape and set aside in glass jars, leaving room for liquid. Remember, softer-fleshed vegetables will cook quickly and are better left in a larger size.
  2. Place all remaining ingredients in a large pot and bring to a boil, tasting to make sure brine is balanced.
  3. Pour boiling liquid over the desired vegetables to be pickled, covering completely; cover and leave on the counter overnight.
  4. Refrigerate after they have cooled to room temperature.

Note:  Pickles are good in the fridge for 3-6 months.

Recipe courtesy of Mill Street Bar & Table, Executive Chef Geoff Lazlo