Flavor burst: capture the bounty of summer in these quick jams and pickles—so easy, you can try one every weekend

JAM IT FAST

PEKO-PEKO JAPANESE CATERING, OAKLANDKEVIN WEST, CANNING GURU AND AUTHOR,INTERVIEWS BY LEILANI MARIE LABONGI have a dozen 60- to 70-year-old bamboo baskets that I've collected from flea markets and junk shops around Japan. They make it feel like an old Japanese farmhouse.Mustard and ginger pickled carrots

MAKES 6 CUPS 1 45 MINUTES, PLUS OVERNIGHT TO CHILLOur kitchen is where all the good stuff happens: dance parties, recipe successes, culinary failures, and, of course, pit bull trick training. When I die, you might as well bury me under the floorboards.Pickled jicama, ginger, and summer peppers

MAKES 4 CUPS | 25 MINUTES, PLUS 1 HOUR TO CHILLSAVINGTHESEASON.COM, LOS ANGELESThe clock that used to hang in my mother's kitchen. It doesn't even work anymore, but it always reminds me of our nightly family dinners.SYLVAN MISHIMA BRACKETT, CHEF-OWNER,There is a painting of a tangle of garlic. It's in a worn walnut frame carved with daisies. You probably wouldn't give it the time of day. But my father painted the garlic. His father grew the garlic. And the flowers were hand-carved for my grandmother Daisy.OUR NO-CANNING RECIPES USE ONLY A FRACTION OF THE USUAL SUGAR AND ADD FLAVOR WITH UNSWEETENED FRUIT JUICETHE LOVE APPLE, TAOS, NMPHILIP ANACKER, COFOUNDER,ROBERT MCCORMICK, EXECUTIVE CHEF,We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.

A great use for the sweet peppers piled up at the farmers' market right now-all of them work in this juicy, tart pickle.