Making pickles is fun--and easy. Capture crispy, tart, and spicy flavors in a jar with our tasty recipes
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
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
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
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
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
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
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