Vanilla plays surprisingly well with savory flavors, so it seems downright unjust to use it only in cakes and cookies. In these pickles, vanilla gets a chance to play with its friend the chili pepper, and a bit of ginger adds to the fun. I used carrots, parsnips, and cucumbers (the cucumbers were the best, in my opinion), but I suspect onions would be tasty in this brine, or perhaps some crisp apples or turnips.

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