Pickling is a great way to preserve the flavor of many fruits and vegetables at their peak—not just cucumbers. Here, F&W offers tips for the best produce to pickle now.
The Pickle Project: Apples, F&W's Seasonal Muse for November
Often cooked to bring out their sweetness, apples are also a traditional component in Eastern European versions of vinegary sauerkraut. Alex Hozven, owner of Cultured Pickle Shop in Berkeley, CA, uses tart, thinly-sliced Granny Smith apples and green cabbage in this bright and tangy recipe for homemade sauerkraut with caraway. It takes just an hour to prepare but up to six weeks to ferment—offering a good excuse to plan your Super Bowl menu now. For those who want something fast, this fruity, sinus-clearing horseradish relish with apples and cranberries takes just three days to pickle. It’s perfect for Thanksgiving or Hanukkah.