Unsure of what to do with an excess of summer vegetables? Cue pickling. With just a few ingredients, you’re able to preserve your veggies and eliminate any waste. Follow these steps to create an award-winning brine, and savor your bounty year-round.

Instructions:

1. Wash the vegetables, slice them into quarters, and add them into two quart-sized jars.
2. Heat a saucepan over high-heat, add all remaining ingredients, bring to a boil, and simmer for 5 minutes.
3. Using a funnel, carefully pour the hot liquid into the jars, making sure that the veggies are completely submerged.
4. Place the lids on the jars, and let them cool at room temperature on the counter for a few hours, and refrigerate for 12 hours. They will keep in the fridge for up to 3–4 weeks.