827 pickled recipes

Pennsylvania Dutch pickled eggs and red beets steeped in a brown sugar, vinegar, cinnamon, and clove brine. The bright magenta deviled egg base every diner counter in PA Dutch country swears by.

Bread and Butter Pickles (Mother Stickney's Very Best) recipe

Pickled shrimp marinated overnight in vinegar, olive oil, capers, jalapenos, and celery seed. A Southern-style make-ahead appetizer boiled with crab boil seasoning.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Green chili pickle relish blends smoky grilled poblanos with crunchy dill pickles, red onion, fresh lime, and cilantro. A no-cook condiment that wakes up burgers, hot dogs, fish tacos, and grilled chicken.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Old-fashioned eight-day bread and butter pickles made in a crock with cucumbers soaked in boiling water, then cured in a sweet vinegar syrup reheated daily for extra crunch.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Freezer cucumber pickles with onions, sugar, and apple cider vinegar. No-canning sweet pickles that stay crisp for months in the freezer.

Quick pink pickled onions with red onion, white wine vinegar, and sugar. Ready in 30 minutes with no cooking, these tangy-sweet pickled onions brighten tacos, salads, and sandwiches.

Mild fish pickle with tuna, white wine, vinegar, mustard seeds, and fresh herbs. A no-cook condiment or spread that keeps in the fridge for two weeks and brightens any cracker or toast.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Pickled black-eyed peas marinated in a garlic-infused oil and red wine vinegar dressing with red onion and cayenne. A Southern make-ahead appetizer that improves over several days.