From pickled okra to dilled green beans these unique twists on the traditional pickle are sure to satisfy.
Sweet and Sour Pickled Green Beans
Packing these pickled green beans in small jars makes a great gift. You can even refrigerate them for up to 1 month!
Dill Pickle SpearsConsidering that the average supermarket dill pickle spears contain 313mg sodium each, these are downright saintly, with only 193mg in 4 spears.
Mustard and Ginger Pickled CarrotsThese tender-crisp carrot pickles are good served with raw vegetables alongside dips at a party.
Bread-and-Butter PicklesThis easy pickle recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try bread-and-butter pickles on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential.
Refrigerator Pickled BlackberriesThe glistening jewels would be incredible as a sauce for duck breast, as part of a cheese platter, spooned onto ricotta-topped crostini, draped over yogurt, or plopped into cocktails.
Pickled Jicama, Ginger, and Summer PeppersA great use for the sweet peppers piled up at the farmers' market right now--all of them work in this juicy, tart pickle.
Spiced Pickled BeetsWhat a sweet addition to a summer veggie plate! Any kind of beets will work; we used golden ones for their lovely color.
Sweet-and-Sour Veggie PicklesServe these pickles with cocktails or with grilled poultry or fish. This recipe makes four (1-pt.) jars—enough to keep and give away to friends and neighbors.
Dilled Green BeansGreen beans make for delicious pickles, especially when paired with red peppers and garlic. Grab a couple of pounds from your local farmers' market during peak season and you'll have homemade pickles to enjoy the rest of the year.
Spicy Pickled OkraMake good use of an abundant summer okra harvest by whipping up these spicy pickles. White peppercorns and jalapeños add some kick, making these pickles a great side dish or martini garnish.
Zucchini PicklesZucchini makes for great breads, cakes, soups, and more–why not pickles, too? Rice vinegar and ginger add a little Asian flair to this easy pickling recipe.
Spicy Pickled VegetablesThese Tex-Mex-inspired pickles make great toppings for nachos, tacos, or chili.
Spicy Pickled Summer VegetablesFor extra color and variety, add wax beans, hot peppers, haricots verts, icicle radishes, or pole beans. A wide-mouth jar makes pickling a snap--the vegetables are easier to slide inside.
Pickled Green BeansSave the best of summer flavor by preserving ripe green beans at their peak.
Sweet and Sour Cucumber and Red Onion PicklesWe riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.
Spicy Dill Quick PicklesYour choice of red or green chiles adds heat to these cool pickles.
Homemade Dill PicklesSkip the store and make pickles at home. All you need is a little time.
Easy Refrigerator PicklesLove traditional sliced cucumber pickles? You can make your own with this easy recipe. The pickles keep in the fridge for up to one month.
Mommy's Watermelon Rind PicklesMake the most of summer watermelon by saving the rind and making these tangy spiced pickles.
Green Tomato PicklesInstead of making fried green tomatoes, use those green tomatoes for tangy, spiced pickles that are perfect with ham, pork tenderloin, or grilled chicken. The recipe makes 7 pints, so you’ll have a few jars for gifts.
Pickled Fresno ChilesSpicy and sweet, these pickles add a hit of color and flavor to burgers--and are great with any rich food, like sausages or fried chicken.
Dill Pickle SpearsThese classic spears are crisp, sour, and a sandwich's best friend. Like most pickles, they'll reach their best flavor and texture after three weeks in the jars.
Bread-and-Butter PicklesTry these sweet-and-sour pickles on sandwiches, in deviled eggs, or straight out of the jar.
Squash Pickle MedleyThis colorful blend mimics bread-and-butter pickles--sweet, tart, and squeaky-crisp--even though it contains no cucumbers. Use the freshest zucchini and yellow squash you can find, free of blemishes and with no hint of limpness, for the crispiest results.
Quick Confetti PicklesNo time to can? No problem. These refrigerator pickles are easy--and so colorful that you'll want to shingle them on buttered brown bread or put them in a glass bowl just to show them off. Standard radishes will do, but slender, carrotlike icicle radishes from the farmers' market are easier to slice.
Pickled MelonThyme sprigs add a nice flavor to these tangy pickled melon slices.
Pickled Jalapeño SlicesIf you like things hot, you'll love these fiery pickles. They're ideal as a final atomic flourish on tacos, nachos, and huevos rancheros. If you prefer milder pickled peppers, cut off the stem ends, and scoop or tap out some of the seeds before slicing the peppers.
Pickled Cherries with Tarragon and VanillaChef Renee Erickson, owner of several Seattle restaurants and of Boat Street Pickle company, gave us the recipe for this bright, sweet-sour pickle. She uses fresh sour cherries (with the stems is especially pretty), but sweet Bings work well too--and so do frozen cherries of either type.
Pickled PeachesUse fresh mint, if you can, to add a coolness to the tang of these pickled peaches.
Dilly BeansThese addictively crunchy sticks would make a mighty fine Bloody Mary garnish. Wide-mouth jars are your friend here. When placing beans into jars, try squeezing them into a tight bunch before pushing them down inside.
Pickled Garlic with ChilesTry these crunchy cloves in dirty martinis and anywhere you'd use fresh garlic. The garlic is mellowed and crisped by pickling and enhanced by hot peppers, and the hit of vinegar brightens any savory dish.
Pickled Golden BeetsThis recipe works with red beets, too, but golden beets are less likely to stain your fingers or your apron.
Pickled Mushrooms with Garlic and ThymeChef Renee Erickson, owner of several Seattle restaurants and of Boat Street Pickle company, gave us the recipe for these bracing pickles. She likes to eat them right from the jar, tossed with a little olive oil, or serve them with roasted chicken. She also recommends using them in a bloody Mary skewer.
Pickled Dilled BeansCrushed red pepper gives these beans a kick. A mix of green and yellow beans makes for a pretty jar.
Pickled StrawberriesFresh rosemary adds dimension to the tartness of these pickled strawberries.
Red Onion Pickles with PeppercornsThese may be the most versatile pickles you can make. "They're a natural for sandwiches, and of course burgers, but they're also great with smoked fish," says chef Renee Erickson, owner of several Seattle restaurants and of Boat Street Pickle company.
Pickled Pearl OnionsUse these crisp, tart onions as sandwich toppers, martini garnishes, or interesting additions to meat-and-cheese platters.
Pickled OkraOkra shrink and float when pickled. To get the most in each jar, pack one layer of okra with stem ends down and tips up and another layer with stem ends up and tips down, interlacing the tips in the middle of the jar.
Pickled Peppers & OnionsThis medley of bell peppers and red onion is the perfect accompaniment to a sandwich or an appetizer tray.
Pickled AsparagusYou need to trim the asparagus to fit your jars, but you needn't discard the tender trimmings. Chop them evenly, blanch or sauté, and add to spring pasta or egg dishes.