22 pickles & condiments recipes
Making pickles is fun--and easy. Capture crispy, tart, and spicy flavors in a jar with our tasty recipes
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.
You can snack on these pickles right from the jar, tossed with a little olive oil, or served with roast chicken. Seattle chef Renee Erickson also recommends using them in a Bloody Mary skewer.
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.
We love these in cocktails as well as with burgers.
A Southern California chef piles these spicy sweet chile rings on burgers.
Recipe: Pickled Fresno Chiles
Recipe: Pickled Chipotle Asparagus
Finely shredded pickled ginger, used as a garnish in Japanese recipes, is easy to make and tastes fresher than store-bought.
Recipe: Pickled Ginger (Beni Sho-ga)
Austin Durant's "gateway recipe" for home fermenting was sauerkraut—once he'd made it, he was smitten.
Recipe: Slow Sauerkraut
An L.A. chef came up with this shortcut take on sauerkraut that doesn’t involve any fermentation, just a zap in the microwave to wilt the cabbage and help it absorb the brine.
Recipe: Quick Sauerkraut
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