Kenya's Favorite Pickles

I think that Kenya gets his love of pickles from my side of the family, although my husband argues it's a double gene since he fondly recalls picking his pickles from the wooden barrels of his father's favorite pickle man. My mother and I are both obsessive pickle eaters -whether they're made from cucumbers, okra, carrots or pretty much any other veggie. My husband and I are also big fans of Japanese pickles or oshinko, which are totally unique.

I'm all for buying jarred pickles, but recently I saw lemon and pickling cucumbers at the farmer's market and it inspired me to make my own weelicious pickle recipe. There are tons of herbs and spices you can use to make pickles, but I prefer classic and simple. This mix of fresh ingredients produces a pickle with just the perfect amount of flavor and zip that kids seem to love.

Now, every time I open the refrigerator pickles are the first food that Kenya seems to want. Luckily I made plenty - you'd think we were going into business. Pickles are a great snack as they stay for a long time in the fridge. Whether it's day 2 or day 30 they're equally delicious.

Kenya's Favorite Pickles(Makes 2 16-oz. Jars)

-1 lb. vegetables ( I used carrots, lemon cucumbers, green beans and pickling cucumbers, but you could also use cauliflower, celery, green tomatoes, jalapenos or okra) -1/4 cup of kosher salt -1 tbsp agave nectar -1 cup distilled white vinegar (you could also use champagne or white wine vinegar) -1 cup water -4 garlic cloves -6 sprigs of dill -2 bay leaves

1. Divide the vegetables between 2 16 oz. mason jars. 2. Combine salt, agave, vinegar and water and whisk to combine. 3. Divide the garlic, dill and bay leaves between the jars. 4. Pour the vinegar mixture over the vegetables and cover the jars. 5. Refrigerate and start enjoying after 2-3 days. You can eat them up to 1 month.

Catherine McCord is a model, actress and mother-of-two. She launched Weeliciousin 2007, providing a solution to parents' hectic lives by showing them how to cook recipes that are kid-friendly, quick and nutritious. With a background at New York City's prestigious Institute of Culinary Education, and a passion for food, Catherine has developed recipes that appeal to a range of ages - from infants starting on solid foods, to school kids and adults. Weelicious focuses on educating kids and involving them in the process with how-to cooking videos featuring her 3-year-old son, Kenya, and 1-year old daughter, Chloe. With a new recipe or tip debuting daily, Weelicious is a wealth of information for parents, and a visual delight for foodies of any age.