Why stop at cucumbers? These unexpected pickles recipes allow you to explore that tangy, pickle-y flavor we all love in some more of your favorite foods.
Pickled Wild Mushrooms
So easy to toss together. So understated yet sophisticated. So wise in capturing and preserving something during its season.
Pickled Shrimp
A Southern classic from Toni Tipton-Martin, pickled shrimp are subtly flavored with herbs and spices in a nuanced way. So much so you'll be wondering where these have been your entire life.
Pickled Green Tomatoes
A little sweet, a little sour, and a whole lotta delicious. And so obscenely easy to make, the most difficult part will be finding the patience to wait before trying them.
Pickled Grapes
One taste of these sweetly sour lovelies and we assure you, you'll be convinced that yes, your fall table does, indeed, need pickled grapes.
Pickled Eggs
If you're a pickled eggs virgin, you're in for something quite special—and not just because these little lovelies are so spectacularly pretty in pink.
Pickled Jalapeno Peppers
These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.
Israeli Pickles
Quickles. It's what we dubbed these Middle Eastern pickles that can be made in a mere 20 minutes (!) with no fussy canning process. (Quick. Pickles. Quickles. Get it?!)
Pickled Watermelon Rind
Pickled watermelon rinds. They're a Southern classic that are sweet and tangy and oh so enticing. Tasting is believing. Here's how to make them.
Pickled Shallots
These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.
Quick Pickled Ramps
No waiting weeks for the pickling solution to work its magic. Not with these little lovelies, which are ready to munch within minutes of making.
Pickled Zucchini
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It's even better.
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