Delicious ways to extend the life of summer veggies

These recipes make it a cinch to transform your garden overflow into crunchy snacks that the whole family will love

Green beans

Soaking these legumes in a vinegar solution preserves their satisfying crunch and infuses them with a tanginess that’s delicious in salads or alongside grilled meat. To make: In jar, mix 1 lb. green beans, 2 cloves garlic, 1 Tbs. peppercorns, 2 cups white vinegar and 1⁄4 cup sugar. Seal and store in fridge for up to 2 weeks.

Cherry tomatoes

A red wine vinegar bath brings out the sweetness of these summer gems. Try them as a juicy snack or as a bright substitute for fresh tomatoes in bruschetta or caprese salads. To make: In jar, mix 1 pint cherry tomatoes, 1 cup red wine vinegar, 1 Tbs. agave, 1 Tbs. peppercorns, 1 Tbs. salt and 1 sliced red onion. Seal; let sit 30 min. Store in fridge for up to 2 weeks.

Cabbage

This take on the Korean staple kimchi allows you to customize the heat levels to your family’s taste.

Use it to punch up the flavor of rice, sandwiches or grilled fish. To make: Thinly slice 1 head Napa cabbage; toss with 1 Tbs. salt. Let sit 30 min.; rinse and squeeze dry. In jar, mix 2 cloves garlic (minced), 1 Tbs. minced ginger, 1 Tbs. honey, 1 Tbs. chili paste and 1⁄4 cup rice vinegar. Add cabbage; shake well. Store in fridge for up to 2 weeks.