Pickle and Preserve

Make a batch of these easy pickled onions, then use them all week long on everything you eat.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

The longer this cabbage relish ferments, the better it’s going to taste.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment  that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan.

Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.

These zippy, zingy, crunchy pickled cucumbers are sure to be the sleeper hit of your party spread.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.

The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

Rhubarb’s signature tartness is actually brought down by pickling!

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.