Pickle
Salad’s Better With This Choose-Your-Own-Adventure Any-Pickle Dressing
Pickles and ranch dressing, together at last.
By Asha Loupy
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19 Recipes for the Pickle-Obsessed
Satisfy that urge for brine with these recipes with pickles.
By The Editors of Epicurious
How Do You Know When It's Time to Throw Out Pickles?
Take it from the experts—those spears won't last forever.
By Grace Elkus
Turmeric Rice Pongal With Eggs and Beet Acharu Pickle
The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.
By Cynthia Shanmugalingam
Dill-Pickled Vegetables
These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.
By The Gourmet Test Kitchen
Shaak-no Sambharo (Quick Pickled Vegetables)
Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.
By Nandita Godbole
Chowchow
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn’t be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.
By Jocelyn Jackson
Amazuzuke (Quick Vinegar Pickles)
I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich.
By Sonoko Sakai
Pickled Hot Chiles
The vinegary brine will soften and sweeten the chiles, and in return, the chiles will infuse the vinegar, creating a balanced, spicy, and acidic ingredient for your next vinaigrette.
By Molly Baz
Spicy Lightly Pickled Cucumbers
These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers. We guarantee they'll be the sleeper hit of your next party spread.
By Andy Baraghani
Orange-Ginger Pickled Baby Carrots
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
By Lillian Chou
Quick-Pickled Charred Vegetables
This technique is nothing short of amazing—even if you're finicky about your pickles.
By Mark Bittman
Pickled Mustard Seeds
Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.
By Hugh Acheson
Hot-Pink Pearl Onion Pickles
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
By Andy Baraghani
Pickled Blackberries
Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.
Beet and Radish Pickles
These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves. This recipe is from Gunpowder, an Indian restaurant in London.
Pickled Eggs
Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.
By Chris Morocco
Pickled Chiles
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.