Pickling

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...

These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vine...

Rae and Noah Bernamoff’s magenta-pink onions have the perfect balance of sugar and tang. At their tiny Brooklyn, New ...

This modern take on the pickled supermarket staple features sunchokes, cauliflower and shishito peppers. Slideshow:...

Inspired by li hing mui—salty-sweet dried plums that are a popular snack in China— chef Minh Phan pickles fresh plums...

“Fig-flavored balsamic vinegar is pretty common, so I thought, Why not make my own?” says Ernest Miller. It was a gre...

Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought th...

“These came from an overzealous trip to the farmers’ market,” says chef Naomi Pomeroy. “When I see something beautifu...

These mushrooms are marinated in a horseradish-and-juniper brine, flavors that are especially nice in winter. They pa...

"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any ...

James Holmes grew up in Texas but didn't learn how to make pickled shrimp, a Gulf specialty, until he took a job ...

Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as wel...