Pickled Recipes That Go Way Beyond Cucumbers
Best-Ever Dill Pickles
Here it is, the dill pickle recipe you've been searching for to prove canning pickles is easy. 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.
Pickled Lemon-Thyme Brussels Sprouts
With a few canning jars, vinegar, and a boiling-water canner, you can pickle practically anything. If you've mainly been sauteing or roasting your Brussels sprouts, it's time to switch it up and turn them into delicious, tangy pickles. Eat ’em right out of the can or serve as a martini garnish or on a relish tray—everyone will want to know where you got them.
Set aside some of those extra garden zucchini and turn them into sweet and sour pickle slices. Take a break from pickled cucumbers and include this zucchini pickle recipe at your backyard barbecues instead. You can store these pickled zucchini ribbons in the fridge for up to 2 weeks after curing, so there's no excuse for not including a few on your end-of-summer sandwiches.
Spicy Pickled Eggs & Beets
If you want a pickled egg recipe with extra oomph, look no further than this gorgeous dish with pickled eggs and beets. When you pickle eggs and beets together instead of separately, the juice from the beets will dye your eggs a gorgeous bright pink. Adding dried arbol chiles to the brine gives each bite some kick, so this pickled eggs recipe isn't just the prettiest one out there but the tastiest too.
If you're not familiar with this crazy-looking veggie, cucamelons are tiny cucumbers with thin skins, also known as Mexican sour gherkins. They have a bit of tang and look unlike any classic pickle recipe we've ever seen. These adorable little cucumbers are a fun, tasty take on a dill pickle recipe, and they'll make everyone at your summer cookouts do a double-take.
You can cross sauerkraut off your grocery list—you only need three ingredients to DIY this recipe. Sure, it'll take a little extra time to make a pickled cabbage recipe on your own, but the tasty results are oh-so worth the wait. Plus, you can customize your homemade sauerkraut to make it exactly the way you want it—add a little extra sugar for sweeter sauerkraut, or sub in green cabbage instead of red.
Overnight Cucumber Pickles
Want to satisfy your homemade pickle cravings (almost) instantly? You can leave this cucumber, cider vinegar, and fennel mix in the fridge for up to 3 days, or you can start snacking after only 2 hours if you just can't wait. The best part of this refrigerator pickles recipe is that you can skip the boiling-water canner—a bowl and a fridge is all you need.
Vanilla-Scented Pickled Sweet Cherries
Smoky Pickled Okra
Jamaican Jerk Pickle Chips
Don't call this spicy pickle recipe plain—it's anything but. Habanero peppers give pickled cucumbers a powerful kick you definitely won't find on a supermarket shelf. But it's not just heat that makes these pickles irresistible; they're also brined in a tantalizing spice blend with cinnamon sticks, allspice, and black peppercorns.
Pickled Butternut Squash
Thanks to this pickled squash recipe, you can savor fresh butternut squash months after it's gone out of season. The fall-favorite squash gets a sweet and spicy twist when pickled with honey and crushed red pepper. Chop up a few of these pickled squash chunks and add them to a rice side dish or a salad for a tangy flavor boost.
Honey-Bourbon Pickled Blueberries
Sweet and sour pickled blueberries make a 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 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 to this pickled beets recipe, no matter what size you use.
Pickled Pear Tomatoes with Rosemary
If you've ever seen your garden overrun by an out-of-control cherry tomato plant, rejoice, because this pickled tomato recipe will let you preserve all those extra tomatoes. 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.
Blueberries aren't usually at the top of the list when gathering pickling ingredients, but they should be. Toss a few into a salad or a martini to show off new ways to use this homemade pickle recipe. No canning required—just like refrigerator pickles, this pickled blueberry recipe gets all its tang from brine and time in the fridge.
Asian Pickled Carrots
Upgrade your homemade ramen recipes by skipping the kimchi and using pickled carrots as a topper instead. Rice vinegar and strips of fresh ginger impart distinct Asian flavors to carrot slices. This pickled carrots recipe tastes great alone as an appetizer, added to salads or slaws, or served with Asian-flavor fish dinners.
Sweet Riesling Pickled Radishes
Save gorgeous summer radishes for later with the help of this pickled radish recipe. The peppery flavor of fresh radishes transforms into tart and sweet, thanks to sugar, sweet wine, and white wine vinegar. Add them to salads, sandwiches, a relish tray, or charcuterie plate.
Pickled Walla Walla Onions
For dinner guests who think they don’t like onions, let this pickled onion recipe show how wrong they are. Famous for their sweet flavor, Walla Walla onions are perfect for pickling, but other sweet onion varieties are delicious, too, like Vidalia and Sweet Spanish onions. Add pickled onions to meat, pizza, or grilled burgers for bold flavor.
Ever notice how you just don’t eat enough plums? This pickled plums recipe is here to change that! Part of the reason you don’t eat them often is because they’re not around as long as other fruits. Next time you see them, grab a few pounds to make this pickled recipe with warm spices like cinnamon and allspice and enjoy plums all year.
Bread-and-Butter Zucchini Pickles
Classic bread-and-butter pickles get a zucchini twist! For the sweetest flavor, choose zucchini that are no more than 8 inches long and 2-1/2 inches around. Larger zucchini with thicker skin tend to break down when pickled, so stick to the smaller ones if you don't want to lose any of your pickled zucchini over time.
Juniper-Maple Cocktail Onions
These pickled pearl onions were a Test Kitchen favorite. We love the sweet-tart and maple flavors; even the brine is delicious. A quick blanching makes the onion skins slip off easily for simple prep. For the prettiest pickled onion recipe, use a mix of white and red pearl onions.
Pickled Three-Bean Salad
Enjoy this backyard cookout staple year-round when you pickle three-bean salad. Canning recipes aren’t known for their speed, but you can save 45 to 60 minutes if you prefer to start with canned black-eyed peas. With that shortcut, you can move directly to step two and start prepping the green beans to mix into your three-bean salad.
Pickled Sweet Potatoes
Balsamic Pickled Apricots
White balsamic vinegar, instead of the more common dark balsamic version, keeps the sweet syrup surrounding these apricots a bright color. Chop pickled apricots to serve on pork or chicken, or add to a salad or fish tacos. If plums are more your speed, you can sub them in for the apricots and use the same pickling liquid recipe.
Pickled Dilled Green Beans
If you like your pickles 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. Get hungry for dilly beans, because this pickle recipe makes a whopping 40 servings!
So-Sweet Squash Pickles
Zip up a boring burger, hot dog, sandwich, or pasta salad with some of these summer squash pickles. This recipe also includes red sweet peppers, so you can snack on squash pickles and pickled peppers at the same time. For the best pickles, choose smaller squash with brightly colored skin and no bruises or cuts.
Don't let any part of your summer watermelon go to waste! Instead of tossing it, make this pickled watermelon rind recipe to serve alongside the juicy fruit. If you didn't know the inner rind was edible, try these pickles wrapped in prosciutto as an appetizer or added to Greek yogurt for a flavor twist on a healthy breakfast.
Sweet Saffron-Scented Pickled Fennel and Red Peppers
If you're looking for ways to use extra fennel, pickle it! The licorice-like flavor of fresh fennel is transformed by a sweet-sour brine infused with saffron and peppercorns. Add these pickles to an elegant relish tray or use them on sandwiches and burgers, just like regular pickle recipes.
Thai Chile Refrigerator Pickles
Rice vinegar, Thai chiles, and lemongrass give classic pickles an Asian twist. Just like a fine wine, these pickles change flavor over time. The longer you chill them, the more flavor (and heat) the pickles absorb, so if you want an extra spicy pickle recipe, you'll have to resist the temptation to start snacking on them right away.
Zesty Honey-Pilsner Pickles
Beer-flavored pickles! Why didn't we think of this sooner? Canning pickles in your favorite lager creates a condiment for pub-inspired recipes, such as burgers, fried fish, and nachos. Just like a six-pack, this pickle recipe is a must-have for game day celebrations and tailgating.
Garlicky Pickled Mixed Veggies
In search of a pickled cauliflower recipe or pickled carrots? Try both at the same time with these bright and flavorful pickled veggies. 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 look how pretty they are—like a farmers market in a jar.
White Balsamic-Rosemary Pickled Mushrooms
Mushroom-lovers will gobble up this shallot- and rosemary-infused pickled mushrooms recipe. Since mushrooms can go bad within a week or so, this canned mushroom recipe is a handy way to save them if you've got a big batch on hand. Try using them to top burgers, or, if you're feeling brave, drop one into your martini glass as a cocktail garnish (trust us!).