These may be the most versatile pickles you can make. “They’re a natural for sandwiches and, of course, burgers, but they’re also great with smoked fish,” says Seattle chef Renee Erickson. You can use this brine for asparagus, fennel, shallots, garlic, celery, ramps, or chard stems.
Seattle chef Renee Erickson uses fresh sour cherries for this bright pickle, but sweet Bings work well too—and so do frozen cherries of either type. You could use the brine for rhubarb, green (unripe) strawberries, or apricots. Eat with cheese or charcuterie.
Linda McCready of Rancho Cordova, California, makes these pickles with fresh Central Valley asparagus. The recipe yields five jars of asparagus spears and one jar of "nuggets" ― the tender trimmings from the stalks.
Pickled Green Beans with Dill, Tarragon, Garlic, and Peppercorns
Making these tart, snappy beans couldn’t be easier: Stuff raw beans and seasonings into jars, add a boiling vinegar mixture, and put jars in the canner. They’re just the thing with a Bloody Mary or burger.
For this extra-easy recipe, adapted from the USDA Complete Guide to Home Canning, you just squish raw skinned tomatoes into jars. This cold-pack technique may cause the fruit and liquid to separate a bit during processing, but the results still taste delicious.
It's essential for food safety when working with tomatoes that you acidify them with bottled (not fresh) lemon juice or citric acid, which has a standardized acidity, and that you do not increase the amount of herbs or add any other ingredients.