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.
Set aside some of those extra garden zucchini and turn them into sweet and sour pickles slices! 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.
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.
Step aside, sweet potato fries. The next time you're planning a cookout, try setting out pickled sweet potato slices as an alternative burger topper. These tender slices might become your new favorite way to snack on sweet potatoes.
You won't find any plain pickles here. Cinnamon, allspice, and habanero peppers give pickled cucumbers a spicy kick you definitely won't find on a supermarket shelf.
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 pickle red cabbage on your own, but the tasty results are oh-so worth the wait.
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.
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 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.
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.
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.
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 carrot slices. Pickled carrots taste great alone as an appetizer, added to salads or slaws, or served with Asian-flavor fish dinners.
If don't consider yourself a radish fan, this pickled radish recipe will change your mind. The peppery flavor of fresh radishes transforms into a tart-sweet flavor, thanks to sugar, sweet wine, and white wine vinegar. Add them to salads, sandwiches, 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 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.
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.
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 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 no bruises or cuts.
Don't throw away any part of a watermelon. Made from the inner rind, these pickles are delicious wrapped in prosciutto as an appetizer or added to Greek yogurt for a nutritious breakfast.
The licoricelike 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 with wine, these pickles change flavor over time. The longer you chill them, the more flavor (and heat) the pickles absorb.
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.
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 look how pretty they are—like a farmers market in a jar.
Bright lemon flavor punches up pickled beans in one of our favorite canning recipes. Munch them straight from the jar or try them as a 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.