526 pickled recipes

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Easy marinated cucumber and onion salad in a sweet-tangy vinegar brine with celery seed and mustard seed. Vegan refrigerator pickle salad ready after a 24-hour rest.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Russian marinated pearl onions (Luk Marinovannyi) pickled in apple cider vinegar with dill, caraway seeds, red pepper flakes, and peppercorns. Ready in two weeks.

Crisp matchstick vegetables dance in a tangy sweet-and-sour sauce spiked with sambal heat and golden turmeric. This Indonesian pickle jar classic pairs like a dream with Nasi Goreng.

Okra shoyu-zuke: quick Japanese soy-pickled okra and onion with rice vinegar and soy sauce. A crisp, umami-packed side dish ready in minutes.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

Swedish pickled herring with a sweet-sour vinegar brine layered with red onion, carrots, ginger, and horseradish. A classic Scandinavian smorgasbord appetizer that only gets better after 2-3 days in the jar.

Glazed Carrots cooked in honey, orange juice, and ginger, finished with coarsely chopped sweet pickle. A simple side dish with a sweet-tangy twist ready in 25 minutes.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.