A canning jar filled with pickled wild mushrooms and a sprig of thyme.
Sara Remington
1 of 10

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.
Two jars of pickled shrimp on a wooden cutting board.
Jerrelle Guy
2 of 10

Pickled Shrimp

These pickled shrimp are a Southern staple made with poached shrimp and a spicy lemon, garlic, and dill brine.
Three jars filled with pickled green tomatoes and a cinnamon stick with two empty jars in the background.
Alan Benson
3 of 10

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.
Two Mason jars filled with pickled eggs in beat brine
Mary Buri
4 of 10

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.
Pickling liquid being poured into a full jar of pickled jalapeno peppers.
Quentin Bacon
5 of 10

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.
Three jars of Israeli pickles, one with cauliflower, one with cucumbers, and one with red onion.
Quentin Bacon
6 of 10

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.
A jar of pickled watermelon rind on a rack with a dish and spoon beside it.
Matthew Benson
7 of 10

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.
A Mason jar filled with pickled shallots, submerged in brine.
Maura McEvoy
8 of 10

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.
A canning jar filled with quick pickled ramps and some fresh ramps lying beside the jar.
Bryan Gardner
9 of 10

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.
A close-up of a glass jar, filled with sliced, pickled zucchini and a few slices of onion.
David Reamer
10 of 10

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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