by Cora L. Diekman
Green tomatoes are a Southern staple in all forms, but nothing packs the flavor and punch of this pickled variety.
It may sound like a strange combo, but pickling fruit creates a surprisingly delicious sweet-sour flavor that’s perfect for snacking or dressing up a cheese board.
Even if you’ve never tasted a persimmon (also called ‘the fruit of the gods’), this recipe is definitely worth a try.
The recipe’s author considers this pickled delicacy a Southern-style ceviche. While it mirrors the many delicious flavors of pickled vegetables, the shrimp are cooked prior to soaking in their brine. And just when you thought these couldn’t get any better, Old Bay seasoning plays a part, too.
Everyone needs a traditional pickle recipe on hand, and this one is simple enough to make on a weeknight – no real canning required.
Consider these bite-sized treats a unique Thai-inspired condiment. Sure, they’re tasty enough to eat alone, but a pickled tomato garnish will take soups and salads to a whole new flavor level.
If you garden, you know the end of summer usually means an abundance of zucchini – and one can only bake so much zucchini bread. Instead, try this recipe that puts a sweet-spicy twist on a traditional pickling brine.
This recipe calls for a proper canning, meaning that these gingery delights will keep well into the winter months when fresh peaches are seasons away.
This is a brand new way to try radishes if you’ve never been a fan. Use them as a zesty addition to salads, tacos, burgers, or anything needing a bit of salty crunch.
Few pickled vegetables can pass as elegant, but these are classy enough to grace any brunch buffet.
In case you’re wondering how to eat a pickled strawberry, Bon Appetit swears they make everything better, from dessert to cocktails.
This trifecta of sweet, salty, and spicy will be the talk of any gathering. Garnish cocktails, serve alongside grilled shrimp, or eat them straight from the jar – we won’t judge.
They say you’re either a sweet or sour pickle eater. If that’s true, this one’s for the sweet-eating bread-and-butter pickle fans out there. And yes – they’re way better than store bought.
Anything that you would normally top with onion will be improved tenfold by this pickled variety – burgers, hot dogs, salads, tacos, or anything, really.
If you’re left with an abundance of summer vegetables at the end of the season, this recipe will put them to good (and tasty) use.
Just give them a try. Trust us – these are not your average brussels sprouts.
The recipe’s author promises these beets are amazing on sandwiches, providing zest, color, and crunch. Just be sure to leave them to pickle for at least 24 hours before sneaking a taste.
With garlic, the possibilities are endless. For that reason, a few jars of super-versatile pickled garlic makes an excellent gift idea for foodies come holiday time.
As with garlic, onions flavor so many savory dishes, so you’ll want to keep several jars of these on hand.
If you’ve ever wondered how they make that iconic pickled ginger garnish that always accompanies your favorite sushi roll, this recipe explains it all.
This Southern delicacy takes hard boiled eggs to a new, more flavorful level.
Salty and spicy with a hint of garlic, these are definitely not your average green beans.
Just when you thought you’d tried every tasty butternut squash recipe, pickled squash happens – and just in time for fall.
In the spirit of wasting nothing, even the rind of a watermelon can be turned into a tasty sweet and sour treat.
These special mushrooms are first roasted before receiving the pickle treatment. There are lots of flavors going on here, but with a generous dose of paprika, the authors suggest these mushrooms have a strong Hungarian vibe.
As with any ‘refrigerator’ pickle recipe, these come together in the fridge – no canning required. They will be fully flavored after sitting overnight, and will keep for up to one month.
Yes, we’re even pickling yellow squash now. Hit up the farmer’s market in the waning summer months and stock up on these late-season staples
Who knew pickling could be this elegant? Serve these flavorful grapes alongside any brunch spread for unexpected sweet-sour flavor that doubles as eye-candy.
As if plain mango wasn’t delicious enough, this traditional Hawaiian treat gives us a brand new reason to eat this delectable fruit.
We’re betting you won’t believe this is cauliflower. Consider this recipe a twist on Italian giardiniera.
Many people complain that they simply don’t know how to eat okra. We say – give pickling a try.
Jars of pickled cherries make excellent gifts. They’re super versatile, and can be used to top so many foods, like biscuits, ice cream, yogurt, pancakes, and even pork