Making pickles is fun--and easy. Capture crispy, tart, and spicy flavors in a jar with our tasty recipes
Photo by Annabelle Breakey; styling by Robyn Valarik; written by Elaine Johnson
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.