These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient.
'pickled' on Serious Eats
In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.
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...
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.
Pickled asparagus is one of the true harbingers of spring. As soon as it appears in your market, cook up a batch.
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....
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....
These tangy, savory lemons are good stirred into stews and tagines....
Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal....
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.
These pickled Brussels sprouts include garlic, bay leaves, peppercorns and mustard seeds and are wonderfully zingy.
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.
A quick pickle that can be served as garnish or, with a drizzle of olive oil, as a pickled salad.
Pickled cranberries are something special. They take the natural sweet-tart nature of this little red berry and amplify it.
Pickled eggplant should join the pantheon of classic pickles. It deserves a spot up there between the kosher dills and dilly beans. Zippy and flavorful, it's perfect for pickle plates and quick appetizers. This recipe is adapted from one in...
Pickled garlic is great in salad dressings or as part of a pickle plate (try drizzling them with a bit of fruity oil). During dinner prep, they're great coarsely chopped and added to sauteed greens. When the garlic is all gone, make sure to save the leftover brine and use it in homemade bean purees or quickly dressed bowls of salad greens.
Perfect for adding to salads or serving alongside wintry meals for a bit of brightness, these pickled golden beets are always good to have tucked into your pantry.
Try these slices layered into sandwiches or in place of a cracker with some cheddar cheese.
It's time for pickled fruit to stage a revival. These pickled nectarines are easy to make and are fantastic on a cheese plate or added to a green salad. Add a few jars to your pantry today!
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.