'pickling' on Serious Eats

In a Pickle: Planning for Pickle Season

If you're planning tackling a few pickling recipes this summer for your pantry shelves, it's a good idea to do a little bit of planning now. A little strategic thinking means that you won't find yourself up to your elbows in hot pepper and then realize you're out of jars, lids or the necessary vinegar. More

Gift Guide: For the Pickler, Jammer, Canner

Over the last few years, this home canning trend has blossomed into a full-on renaissance. Everywhere you turn, you're being handed homemade jam and jars of refrigerator pickles. The best way to encourage more gifts of delicious treats is to offer up a few tools to these canners and jammers to make their work even easier. More

In a Pickle: Pickled Golden Beets

Beets haters are one thing but some people object to beets strictly because they make a mess in the kitchen. And it's true, red beets do bleed all over the place when peeled and sliced. But when you opt for golden beets, you get all the sweet, earthy flavor of beets but without the risk of staining your countertops and cutting boards. More

Pickled Seckel Pears

Tiny Seckel pears are wonderful pickled and are delicious additions to salads, cheeseboards or served with any roast meat that needs a little zing. They make great holidays gifts, so start stocking up now for an easy Christmas/Hanukkah season. More

In a Pickle: Pickled Chinese Long Beans

Chinese long beans make excellent pickles. Though I've been making dilly beans out of conventional green beans for years, these are different. The beans are tightly spiraled into the jar so that they hugged the glass. In the center of the jar were a few broken bits of beans nudged up against a collection of cracked garlic cloves, wintry spices and pungent, puckery brine. All markers of a perfect pickle. More

In a Pickle: Pickled Red Tomatoes

Late summer and its joyous glut of tomatoes is a bittersweet time for a canner. Tomatoes signal the end of summer fruit and bring with them the knowledge that the growing season is nearing its end. However, there's just so darn much that can be done with tomatoes that the possibilities make this preserver positively giddy. More

Pickled Red Tomatoes

Late summer and its joyous glut of tomatoes is a bittersweet time for a canner. Tomatoes signal the end of summer fruit and bring with them the knowledge that the growing season is nearing its end. However, there's just so darn much that can be done with tomatoes that the possibilities make this preserver positively giddy. More

In a Pickle: How to Make Garlic Dill Pickles

I was raised to believe in the power of the pickle. Turkey sandwiches required a layer of carefully blotted garlic dills. Giant dinner salads weren't done until the pickled beets were passed. And don't even get me started on the idea of a hot dog without some sour pickle relish. It was unthinkable. Homemade pickles aren't complicated, and since I've learned how easy it is to pickle at home, I haven't looked back at the store-bought variety. Here are a few things you should know before getting started. More

The Nasty Bits: Pickled Tongue Sandwiches

Squeamishness aside, the tongue is such an appealing cut: tender and fatty, and delicate in taste (unlike kidneys or liver, for instance, which have a more distinctive flavor). I enjoy tongue sandwiches. Like corned beef or pastrami, the thin slices of tongue are so rich and satisfying that it's perfect between two slices of rye bread. All it needs is some horseradish and mustard, and maybe a dill pickle. More

Pickled Tongue

Squeamishness aside, the tongue is such an appealing cut: tender and fatty, and delicate in taste (unlike kidneys or liver, for instance, which have a more distinctive flavor). I enjoy tongue sandwiches. Like corned beef or pastrami, the thin slices of tongue are so rich and satisfying that it's perfect between two slices of rye bread. All it needs is some horseradish and mustard, and maybe a dill pickle. More

Snapshots from Europe: Solæg, or Pickled Eggs

When drinking in watering holes in the border area between Germany and Denmark you'll often see a tall jar glass filled with rust-colored pickled eggs submerged in a slightly muddy-looking liquid on the table. In Denmark these are called "Solæg" and supposedly originated from the region of Southern Jutland (Jutland being the Danish peninsula connected to Northern Germany). More

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