Green 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.
This 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.
Instead 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.
This 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
No 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.
If 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
Try 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.
Okra 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.