Pickled Wild Mushrooms
Pickled wild mushrooms are such a wonderfully European thing. So easy to toss together. So wise in capturing something at the height of its season. So understated and yet sophisticated. Here’s how to make them.
Pickled Shrimp
These pickled shrimp are a Southern staple made with poached shrimp and a spicy lemon, garlic, and dill brine.
Pickled Green Tomatoes
These pickled green tomatoes have loads of flavor from the sweet and salty brine and the freshness of green tomatoes. You'll wish that you made more, I promise.
Pickled Eggs
These pickled eggs are steeped in an easy but not old-fashioned brine colored by beets and flavored with chile pepper, cinnamon, and coriander. Their magnificent magenta hue makes them as stunning as the accompanying honey mustard mayo.
Pickled Jalapeno Peppers
These fast pickled jalapeno peppers, a Korean staple, are made with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything–tacos, grilled chicken, home fries, machaca, eggs. Takes only 20 minutes to toss together.
Israeli Pickles
These Israeli pickles boast a Middle Eastern flair and turn out lovely pickled cauliflower, cucumbers, and red onion. Each ingredient is preserved in a different spiced vinegar mixture.
Pickled Watermelon Rind
Pickled watermelon rinds are a Southern classic that are crisp and sweet and tangy and oh so enticing. Tasting is believing. Here's how to make them.
Pickled Shallots
These pickled shallots are appealing not just because they’re quick and easy but because they’re pretty and pink and lend a burst of welcome acidity to just about anything. Just rice wine vinegar, sugar, and a pinch of salt make them a cinch to whip up, too.
Quick Pickled Ramps
These quick pickled ramps preserve the spring onions in red wine vinegar, water, sugar, and salt and pepper. The pickled ramps are ready to eat within an hour and last in the fridge for months.
Pickled Zucchini
These pickled zucchini, preserved with Champagne vinegar, celery seeds, tumeric, onions, are easy to make, not too sweet, and can be used just like cucumber pickles.
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