We've collected our favorite homemade pickling recipes so you can easily make your own pickles and enjoy them all year long. From squash to watermelon, you can pickle a variety of produce. Check out our best pickling recipes and Test Kitchen tips!
If you purchase small pickling or garden cucumbers, be sure they are not wax-coated. It impedes the pickling process.
It's easy to pickle zucchini, green beans, onions, and even cauliflower! Spice up your pickled veggies with garlic, mustard seeds, and red pepper flakes.
Beets come in various colors -- magenta, yellow, or white. For canning, be sure to choose smooth, firm beets with the taproots attached. The taproots are the long main root upon which beets grow.
There's a wide variety of green beans to pickle -- choose from snap, wax, or Italian beans. Add a whole chili pepper to each jar for spicier green bean pickles.
Knock on watermelon to check for its readiness. If it sounds hollow, then it's ready to use. Try pickled watermelon, which goes great on any relish tray or with Greek yogurt for a healthy breakfast.
Summer and winter squash should have hard rinds and stems that appear fresh. The skin should be glossy and brightly colored, without any cuts or bruises. Remember: the smaller the squash, the better its flavor and texture.
Check out more of our best pickling recipes and tips!
Hi. My name is Jessie. I'm one of the food editors here at Better Homes and Gardens. And as a food editor, I love to talk about food. One thing people are talking about right now are pickles. This is one hot trend that's showing up on restaurant menus. Chefs are pickling things like red peppers and fennel, things like red onion, radishes, and asparagus. Even crazy stuff like watermelon rind and eggs-- they're using it to add that pop of flavor to their dishes. This is one hot trend that is so easy to do at home. All you need are a few pantry ingredients. We'll show you how to do it at BHG.com. So, the next time you're in a pickle for flavor, try pickling something.