Pickling is perfect for so much more than just cucumbers. Pickled beets, pickled berries, pickled onions, pickled squash, and pickled apricots are just a few of the fantastic pickled recipes you'll find here. Each of these canning recipes walks you step-by-step through how to pickle foods. Don't let any of the season's bounty go to waste -- get pickling!
Canning pickles is easy, and this tried-and-true pickle recipe is incredibly versatile. Dress them up by serving on little pumpernickel toasts with cream cheese and dill sprigs, or serve them at a casual cookout as a yummy burger topper.
Sweet and sour pickled blueberries make a surprisingly delicious addition to cooked pork or chicken. Infused with cinnamon, allspice, and plenty of honey, these pickled berries add a touch of sweetness to savory dishes.
The impeccable balance of vanilla, spice, and pickled flavors infused into these sweet cherries makes them a perfect condiment for cooked meats or a noteworthy garnish for cocktails.
For a bread-and-butter pickle recipe you'll make again and again, try canning pickles with cider vinegar. The sweet slices are fantastic piled on hot dogs and brats, stirred into a potato salad, or eaten straight from the jar.
Pickled squash gets a sweet and spicy twist when pickled with honey and crushed red pepper. Chop up a few of these sweet but savory pickled squash chunks and add them to a rice side dish or a salad for a tangy flavor boost.
Vinegar and a bit of rosemary go a long way in flavoring this peppery tomato canning recipe. Set them out as part of a charcuterie tray or serve them alongside an entree of lamb, roast beef, or pork.
Pickled foods are turning up everywhere! Whether you've been pickling for years or are just learning how to pickle, this is a hot trend that's easy to do at home.
The small beets called for in this canning recipe keep chopping to a minimum, but you can use larger beets, too. Simply chop the beets into 1-inch chunks after cooking and removing skins. The warm spices and tangy vinegar provide excellent flavor, no matter the size.
Rice vinegar and strips of fresh ginger impart distinct Asian flavors to slices of fresh carrots. Pickled carrots taste great alone as an appetizer, added to salads or slaws, or served with Asian-flavor fish dinners.
If you thought you weren’t a radish fan, this pickled radish recipe will change your mind. The usual peppery flavor of fresh radishes is transformed into a tart-sweet flavor, thanks to sugar, sweet wine, and white wine vinegar. Add them to salads, sandwiches, or a relish tray or charcuterie plate.
Famous for their sweet flavor, Walla Walla onions are perfect for pickling, but other sweet onion varieties are delicious, too. Add pickled onions to meat, pizza, or burgers for bold flavor.
Classic bread-and-butter pickles get a zucchini twist! For the sweetest flavor, choose small to medium zucchinis that are no more than 8 inches long and 2-1/2 inches around. Larger zucchinis with thicker skin tend to break down when pickled.
White balsamic vinegar, instead of the more common dark balsamic version, keeps the sweet syrup surrounding these apricots a nice bright color. Chop pickled apricots to serve on pork or chicken, or add to a salad or fish tacos.
If you like things a bit spicy, add a whole chile pepper to each jar of dilled beans in this canning recipe. A kick of heat nicely complements the dill and garlic flavor of savory pickled beans.
Zip up a boring burger, hot dog, sandwich, or pasta salad with some of these summer squash pickles. For the best pickles, choose smaller squash with brightly colored skin and without bruises or cuts.
Don’t throw away the good stuff. Made from the inner rind of the watermelon, these pickles are delicious wrapped in prosciutto as an appetizer or added to Greek yogurt as part of a nutritious breakfast.
The licorice-like flavor of fresh fennel is transformed by a sweet-sour brine infused with saffron and peppercorns. Add these peppers to an elegant relish tray or use them as you would pickles.
Rice vinegar, Thai chiles, and lemongrass give classic pickles an Asian twist. Just like an aged wine, these pickles change flavor over time. The longer you chill them, the more flavor (and heat) the pickles will absorb.
Beer-flavored pickles! Why didn't we think of this sooner? Canning pickles in your favorite lager creates a scrumptious condiment for pub-inspired recipes, such as burgers, fried fish, and nachos.
These pickled veggies are bright and flavorful. Subtle heat from crushed red pepper, sweet-tangy flavor from the brine, and a good dose of garlic give your favorite summer veggies tremendous flavor. And just look how pretty they are -- like a farmer’s market in a jar.
Bright lemon flavor adds a fun twist to pickled beans in one of our favorite canning recipes. Munch them straight from the jar or try them as a fun garnish for a Bloody Mary.
Mushroom-lovers will gobble up these shallot- and rosemary-infused pickled mushrooms. For a unique garnish idea, drop one of these mushrooms into a martini.