Jane Ford, co-owner of Red Top Oven in Buffalo, has been pickling and canning for 30 years. She says anyone can learn how to pickle vegetables as long as they have the right ingredients and follow a few simple steps. The cardinal rule of pickling, according to Jane, is to use the freshest veggies you can get your hands on. “Never, ever use store-bought vegetables,” she says. “I use everything local I can find.” Go to your local farmers market or your own garden for veggies. You’ll also need a few key ingredients for the brine, such as vinegar, pickling or canning salt, sugar and spices. The most common pickling spices include mustard seeds, peppercorns and bay leaves, but you should feel free to experiment with any other spices that you like.