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We love our fresh-from-the-garden vegetable harvest, but sometimes there's just too much to eat right away. What to do? Make pickles! Cucumbers are the classic pickle, of course, but give pickled green beans, asparagus, peppers and other vegetables a place at the table, too! Experiment by combining different spice mixes with mushrooms, zucchini, broccoli and fennel to add to your repertoire. Then show off your pickling panache by serving a colorful arrangement of homemade pickled vegetables at your next gathering. Each packet of spice mix makes two batches.