Carrot sticks in the same brine as our beans and okra, with a chile japonés and whole garlic in the jar.

Carrots do something the other vegetables don't — they're sweet to begin with, so the vinegar and the faint pepper bite land against that sweetness instead of on top of it. The result is the most snackable jar in the group. People who say they don't like pickled vegetables eat these.

Crunchy enough to hold up on a relish tray all afternoon.

Same treatment in other vegetables: Green Beans, Asparagus Spears, Okra.