843 pickled recipes

Loaded firehouse chili packed with 19 ingredients: bacon, beef, two types of beans, green chilies, tomatoes, cornmeal for thickness, and layers of spices. The ultimate hearty chili for serious appetites.

Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Slow-simmered cowpoke chili loaded with pinto beans, slab bacon, ancho chilies, and serrano peppers. A hearty, smoky bowl of ranch-style comfort that warms you right down to your boots.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Anyone who is a fan of pickled beets will love this tangy dish that is made with orange rind.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

Classic macaroni salad with hard-boiled eggs, diced pickles, and creamy ranch-mayo dressing for potlucks, picnics, and backyard barbecues

Spicy chorizo, smoky chipotles, and melted Cotija and Manchego cheeses broiled on crusty French bread. This open-faced Mexican bread makes game day or weeknight snacking seriously addictive.

Htipiti, a Macedonian beaten feta spread with roasted peppers, oregano, olive oil, and lemon juice. A tangy, creamy Greek-style dip that gets sharper the longer you beat it.

Baked fish fillets topped with a cilantro, lime, jalapeno, and toasted almond sauce. A light Mexican-style seafood dish with bright, fresh flavor.