Pickled eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something tangy and substantial. The finished eggs are good eaten on their own, or chopped into a vibrantly colored... More

Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads. More

Pickled asparagus is one of the true harbingers of spring. As soon as it appears in your market, cook up a batch. More

These pickles are quick to make and perform miracles on boring meals. I tend to munch them straight from the jar. More discerning eaters should try them added to tuna salad or with a salad Nicoise.... More

This fennel pickle is sweetened with orange and spiked with a generous amount of freshly ground black pepper. The end product is half salad, half pickle and all crunch and flavor.... More

These tangy, savory lemons are good stirred into stews and tagines.... More

Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal.... More

Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes. More

These pickled Brussels sprouts include garlic, bay leaves, peppercorns and mustard seeds and are wonderfully zingy. More

PIckled cauliflower is a great thing to have on hand during the holiday barrage of sweets and treats. Its tart crunch will help you keep your taste buds balanced and happy. More