Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare.
'pickling' on Serious Eats
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.
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.
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!
Chinese long beans make a fun, curly pickle that is as tasty as it is beautiful. Try these on a relish plate or tucked into an untraditional Nicoise salad.
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.
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.
I was in the mood for some Chinese noodles, and nothing was going to stop me. This recipe from Fuchsia Dunlop's Land of Plenty combines sesame paste (tahini works too), chili oil, two kinds of soy sauce, and sesame oil to create a shockingly quick and filling meal. To balance out the fiercely spicy dish, I added quick-pickled carrots using David Chang's approach from the Momofuku cookbook.
These pickled grapes have a tangy, sweet-and-sour flavor and are seasoned with cinnamon, fennel, mustard, black pepper, and citrus. They would make a delicious addition to any cheese plate and an inspired hors d'oeuvre at your next beer tasting....
To those of you not familiar with this classic Southern pickle, adding copious amounts of vinegar and sugar to perfectly ripe summer peaches might sound a little strange. But bear with me here—the combination of vinegar, sugar, and a few choice spices turn summer peaches in to a spectacular pickle that can be enjoyed well after peach season is over.
Have you ever spent an entire day at the beach, jumping the waves, eating peaches with sand on your hands, sitting in the sun just long enough to dry off, then jumping back into the ocean? Ever licked your skin at the end of that day? That's what a sea bean tastes like.
Clockwise from top: Napa Cabbage, Daikon, and Carrots; Cucumber; Daikon and Carrot. I don't know why I chose late July of all times to start a biscuit-baking, cannelés-experimenting week, but I did. The temperature in my non air-conditioned apartment must...
Need another way to preserve your ramps aside from encasing them in logs of butter? Follow this recipe for pickled ramps and you'll end up with sweet-and-sour ramps that will extend ramps season a few extra weeks, or even months....