Pickle recipes - Sunset.com

Thayer Allyson Gowdy

Pickles, two ways

Reader Stephanie Baldwin has fond memories of making these pickles growing up in New Zealand. She uses a mix of vegetables.

Recipes:

Bread-and-Butter Pickles

Dill Pickle Spears

Photo by Annabelle Breakey; styling by Robyn Valarik; written by Elaine Johnson

Pickled Jicama, Ginger, and Summer Peppers

A great use for the sweet peppers piled up at the farmers’ market—all of them work in this juicy, tart pickle.

Recipe: Pickled Jicama, Ginger, and Summer Peppers

Photo by Annabelle Breakey; styling by Robyn Valarik; written by Elaine Johnson

Mustard and Ginger Pickled Carrots

San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It’s good served with raw vegetables alongside dips at a party.

Recipe: Mustard and Ginger Pickled Carrots

Photo by Annabelle Breakey; styling by Robyn Valarik; written by Elaine Johnson

Spicy, Crunchy Pickled Green Beans with Lemon

Kombu, a kind of kelp, gives this pickle a certain velvety umami character, especially when it’s allowed to sit for a few days. The pickle also gets spicier with time.

Recipe: Spicy, Crunchy Pickled Green Beans with Lemon

Photo by Annabelle Breakey; styling by Robyn Valarik; written by Elaine Johnson

Sweet and Sour Cucumber and Red Onion Pickles

We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.

Recipe: Sweet and Sour Cucumber and Red Onion Pickles

Thayer Allyson Gowdy

Pickled Chipotle Asparagus

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.

Recipe: Pickled Chipotle Asparagus

Thomas J. Story

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.

Recipe: Pickled Green Beans with Dill, Tarragon, Garlic, and Peppercorns

Thomas J. Story

Canned Heirloom Tomatoes

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.

Recipe: Canned Heirloom Tomatoes

Thayer Allyson Gowdy

Savory condiments

Recipe: Range Fire Salsa

Gayle Stover named her spicy salsa for the range fires that are common near her home in Hazelton, Idaho.

More:

Tomato-Garlic Chutney
Chipotle Tricolor Relish
Golden Tomato Ketchup
Lou's Chile Sauce

Pickles & condiments recipes

Pickles, two ways

Pickled Jicama, Ginger, and Summer Peppers

Mustard and Ginger Pickled Carrots

Spicy, Crunchy Pickled Green Beans with Lemon

Sweet and Sour Cucumber and Red Onion Pickles

Pickled Chipotle Asparagus

Pickled Green Beans with Dill, Tarragon, Garlic, and Peppercorns

Canned Heirloom Tomatoes

Savory condiments