Sparkle Kitchen
Sparkle Kitchen: Pickling the Extras

Sparkle Kitchen: Pickling the Extras

In the Martin & Sylvia: More Adventures story called “Pickles for Pickles," Momma is pickling the last of the summer harvest and making a pickle that each member of the family will enjoy: cabbage for Martin, eggs for Sylvia, beets for herself. And Sylvia wonders: what can they pickle for their cat Pickles? It’s a delightful little story.

We got into the pickling mood in the Sparkle Kitchen and created some of our own pickled vegetables! These recipes are perfect for both leftover green beans and beets — particularly after Thanksgiving!

Pickling the Extras 3

Pickled Beets and Red Onions with Honey


  • 2 cups boiled beets (leftover), cut into wedges
  • 1 small raw red onion, peeled and sliced
  • 1 cup apple cider vinegar
  • ½ cup water
  • ¼ cup honey
  • ¼ teaspoon whole clove
  • ¼ teaspoon whole allspice
  • 1 bay leaf
  • 1 clean quart jar


Add layers of onions and beets to the jar, packing the vegetables as tightly as you can. As you, go, sprinkle in the clove, allspice, and bay leaf. In a small pot, bring the vinegar, water, honey, and salt to a boil. Pour into the jar. Allow to cool, put on a lid, and refrigerate overnight. (Or you may decide to can it, following the instructions on FoodinJars).

The next day, serve! Delicious with salad and goat chevre or just as a little pickled relish with your meal!

Pickled Green Beans with Spicy Peppers


  • 2½-3 cups (¾lb) trimmed green beans, either fresh or cooked
  • 4 cloves garlic, sliced
  • 2 cups white vinegar
  • 2 tablespoons coarse salt
  • 1 tablespoon black peppercorns
  • 2 teaspoons sugar
  • 2 dried or fresh red chiles (we used little red Thai peppers)


Pack clean quart jars with green beans and garlic. In a small pan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil. Pour the brine into the jar. Allow to cool, put on a lid, and refrigerate overnight.

The next day, these spicy little green beans will be ready to share! (Be warned: the longer they marinate, the spicier they get.) We love to eat them just like regular pickles – with sandwiches or hamburgers!


Download the reciepes HERE

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About the Author

Lisabeth Sewell

Doer of Many Wonderful and Odd Things (including CEO)

Lisabeth Sewell has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO.

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