Tip
When Is New Year's Eve?
New Year's Eve is on Dec. 31. This year, New Year's Eve falls on a Sunday.
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Tip
What Is New Year's Eve?
New Year's Eve is the last day of the year on the Gregorian calendar.
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Next: How to Celebrate New Year's Eve
Tip
How to Celebrate New Year's Eve
New Year's Eve is typically celebrated with a party that culminates in a countdown. Many people drink champagne, dance, enjoy music, and light fireworks. Various "good luck foods" like black-eyed peas and grapes are also served to ring in the new year. In the U.S., the old Scottish song "Auld Lang Syne" is sung as partygoers exchange hugs and kisses at midnight.
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Tip
Who Celebrates New Year's Eve?
Anyone can celebrate New Year's Eve if they follow the Gregorian calendar.
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Next: Why Do We Celebrate New Year's Eve on Dec. 31?
Tip
Why Do We Celebrate New Year's Eve on Dec. 31?
Dec. 31 is the last day of the Gregorian calendar. It precedes Jan. 1, the first day of a new year (New Year's Day).
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Next: How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
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Next: How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
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Next: How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
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Quick pickles are the simplest pickles to make and can last about a month in the refrigerator without any complicated canning steps. All you need to do is make a simple brine of vinegar, water, salt, sugar, and some toasted mustard seeds and peppercorns, then pour it over the vegetables. You can use almost any vegetable, like cucumbers, baby carrots, cauliflower, green beans, zucchini, or even okra, and after one day’s pickling time, they’re ready to go on your favorite sandwich or burger. Feel free to experiment with the brine by using different spices like coriander, dill seeds, or chile flakes.
What to buy: Don’t confuse packaged baby-cut carrots—which are mature carrots whittled into a smaller “baby” size—with fresh green-topped baby carrots. True baby carrots are tender, immature carrots with their skin intact.
Special equipment: You can use glass jars like these to make the pickles in. The wide mouth allows you to easily fit the vegetables inside, and the glass lets you see what you’re doing, as well as not absorbing any off odors from the pickles.
Game plan: If the baby carrots are smaller than 1/2 inch in diameter, you can leave them whole. Peeling them is optional, but make sure you give them a good scrub.
These pickles will last in the refrigerator for up to 1 month.
Watch the CHOW Test Kitchen’s Christine Gallary make these simple pickles in an episode of our Easiest Way video series.
Become a pickling master and learn our easy pickled Eggplant recipe, as well.
Cinco de Mayo
