These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.
Author: foodinjars (Marisa McClellan)
Homemade baek kimchi (white kimchi), a Korean staple, is easy to make at home using napa cabbage, daikon radish, garlic, and vinegar.
Author: Ann Lee
This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds...
Author: Anonymous
One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi (fennel) in agrodolce (sour-sweet) is one of...
Author: Kim's Cooking Now
This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on.
Author: bhoff
Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3... Refrigerate for up to 1 month.
Author: Soup Loving Nicole
These sweet and wonderful beets are a family recipe served every year around the holidays.
Author: TasteKing
This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.
Author: henry
Not only do you get delicious pickled sour cherries, but it's also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing....
Author: My Midnight Cravings
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market!
Author: JUMAHA
My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles....
Author: Diana71
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also...
Author: Phoena
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for fish fillets. Serve these at your next BBQ and then send your family and friends home with a jar as a...
Author: Barbara Kahian
The more purple carrots in your mixture, the redder your pickles will be.
Author: foodinjars (Marisa McClellan)
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Author: foodinjars (Marisa McClellan)
I use these in Bloody Marys, instead of celery sticks, and they are always a hit!
Author: Kimber
I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect complement to a platter of barbecued pork, or grilled chicken. These tasted great after just...
Author: Chef John
Mushrooms make a great pickle, but they don't keep as long as many other vegetables.
Author: Voxy Lady
Super simple and delicious fried pickles ready in no time!
Author: LeftoverGoddess
Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!
Author: Behr
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Author: RunnerGirl76
Marinated pasta in a sweet and sour sauce. Can be made ahead and will last up to two weeks. Our family loves this recipes. Great for BBQ parties or any family event.
Author: Santa Maria Cook
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket....
Author: QUIRKYIQ
A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.
Author: c@lover
Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden.
Author: dcbeck46
This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden...
Author: GARYR
A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.
Author: Taliesin
Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!
Author: sal
These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they're kept cold -- if they last that long!
Author: The Magpie
These are the pickles that were present at every family event. One taste and memories of summer and our grandparents - Bill and Beatrice Cooper - come flooding back. Enjoy!
Author: Matt Henchen
My mother-in-law's recipe for pickled cabbage tsukemono with kombu and red pepper.
Author: Bo Brinkman