400 pickeled recipes

Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.

This easy pickled chutney can transform rice and leftovers into something special.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

Grilled pork chops with a sticky hoisin-ketchup glaze and homemade pickled ginger on the side. An Asian-inspired weeknight dinner ready in 40 minutes.

Pickled Baby Carrots with Mustard Seeds Honey & Dill recipe

Italian sweet-pickled cauliflower (cavolfiore in agrodolce) with blanched florets and onions jarred in a spiced white wine vinegar syrup with mustard seeds, cinnamon, and cloves. Ready in a week, keeps all year.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Okra shoyu-zuke quick-pickles thinly sliced raw okra and onion in rice vinegar and soy sauce. Three-ingredient Japanese refrigerator pickle ready in minutes for rice bowls and bento.

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

Sweet gherkin pickles made the old-fashioned way with a four-day brine and gradual sugar buildup. Crisp, spiced cucumber pickles preserved with cinnamon, allspice, mustard, and clove for the pantry shelf.