If you like to garden, or you farm, or let’s face it, if you just like eating fresh produce, then you live by “seasons”. Strawberry season, rhubarb season, tomato season etc. Right now, we are in the thick of cucumber, or what I like to refer to as “pickling season.”

Whether you like traditional dill pickles, bread and butter, or spicy mustard pickles, it’s a great way to preserve all those cucumbers to enjoy throughout the year. And while we’re at it, let’s not forget that there are numerous vegetables that can be pickled and canned. Think pickled beets, pickled asparagus, pickled zucchini and more! (at the end of the blog, I’ve included a general pickling recipe.) Here are some of my favorites:

Whether you use the baby cukes and pickle them whole, or make spears from larger cucumbers, these dill pickles are just the right amount of sour.

Blue Ribbon Dill Pickles  (from Food.com)

Don’t want to go through the canning process? These easy refrigerator pickles will still last about 6 weeks.

Refrigerator Dill Pickles   (from Allrecipe.com)

Eaten throughout the year, these classic pickles always remind me of our Thanksgiving feast.

Bread and Butter Pickles  (from RecipeGirl.com)

If your taste buds lean more towards mustard pickles, this is a fantastic recipe!

Old-Fashioned Mustard Pickles   (from Myrecipes.com)

As promised, you don’t only have to make traditional pickles from cucumbers. Use just about any vegetable to pickle for a great side to any dinner!

How to Quick Pickle any Vegetable   (from TheKitchn.com)

Enjoy those summer veggies as long as you can!