Try these delicately spiced, slightly sweet pickles with cheese and crackers, cold cuts, sandwiches, pork chops, or hamburgers.
In a 4-quart saucepan, combine 3 cups water with the sugar, vinegar, cloves, allspice, chiles, bay leaf, mustard seed, turmeric, ginger, and 4 tsp. salt. Bring to a boil over medium-high heat. Add the parsnips, carrots, and onion and cook for about 5 minutes—the vegetables will still be quite firm. Add the jalapeño. Remove the vegetables from the hot brine and cool. When the brine and vegetables are cool, fill a clean 1-quart glass jar with the vegetables and pour the brine over to cover.
Refrigerate at least overnight and for up to 2 weeks.
Photo: Scott Phillips