Homemade Pickling Recipes
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 Spears
Considering 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 Carrots
These tender-crisp carrot pickles are good served with raw vegetables alongside dips at a party.
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.
Refrigerator Pickled Blackberries
The 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 Peppers
A 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 Beets
What 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 Pickles
Serve 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 Beans
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.
Spicy Pickled Okra
Make 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 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 Vegetables
These Tex-Mex-inspired pickles make great toppings for nachos, tacos, or chili.
Spicy Pickled Summer Vegetables
For 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 Beans
Save the best of summer flavor by preserving ripe green beans at their peak.
Sweet and Sour Cucumber and Red Onion Pickles
We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.
Spicy Dill Quick Pickles
Your choice of red or green chiles adds heat to these cool pickles.
Quick-Pickled Baby Turnips
Look for baby turnips with the greens on them for an elegant look that will wow. Trim greens to about 1/2 inch from the top of the bulb; then slice turnips vertically.
Homemade Dill Pickles
Skip the store and make pickles at home. All you need is a little time.
Easy Refrigerator Pickles
Love 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 Pickles
Make the most of summer watermelon by saving the rind and making these tangy spiced pickles.
Green Tomato Pickles
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.
Pickled Fresno Chiles
Spicy 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 Spears
These 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.
Old-Fashioned Mustard Pickles
Traditionally, the vegetables are salted and left to soften. Instead, we blanched them to tenderize before pickling.
Try these sweet-and-sour pickles on sandwiches, in deviled eggs, or straight out of the jar.
Squash Pickle Medley
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 results.
Quick Confetti Pickles
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.
Thyme sprigs add a nice flavor to these tangy pickled melon slices.
Pickled Jalapeño Slices
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 the peppers.
Pickled Cherries with Tarragon and Vanilla
Chef 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.
Use fresh mint, if you can, to add a coolness to the tang of these pickled peaches.
These 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 Chiles
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.
Pickled Golden Beets
This recipe works with red beets, too, but golden beets are less likely to stain your fingers or your apron.
Pickled Mushrooms with Garlic and Thyme
Chef 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 Beans
Crushed red pepper gives these beans a kick. A mix of green and yellow beans makes for a pretty jar.