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Plus: More Seafood Recipes and Tips

This sweet-tart relish was passed down to John Fleer from his great-grandmother. Besides being a refreshing addition ...

One Christmas season, Emeril Lagasse came upon a silver martini shaker and handblown glasses at a New Orleans antique...

This is a great way to use whatever you have too much of in your garden. The pickles taste best when they're made the...

Thumbnail-size caperberries are what remain after the petals of the flowers of the caper bush have dropped off; caper...

Bring a batch of these as a hostess gift instead of wine. The olives look beautiful in a simple mason jar with the ba...

Plus: More Vegetable Recipes and Tips

This recipe was inspired by the myriad herring preparations Trotter encountered while in Sweden.

The size of the carrot pickles depends on the size of the jar; cut them to fit. Or use baby carrots with the tops rem...

Slideshows: Pickled Vegetables

Aromatic allspice berries and fiery Scotch bonnet chiles give these pickles their Caribbean edge. Be careful when cut...

Plus: More Vegetable Recipes and Tips

These onions are a great addition to salads, but they're also wonderful on burgers or hot dogs or with grilled poultr...

These pickles are even tastier if you refrigerate them for 1 or 2 days. Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

This lightly pickled condiment can be served on its own as a palate-refreshing side salad as well as on sandwiches. P...

"I like this dish because of the shock factor," Mario Batali says. "A lot of people don't know what a fre...

Chef Michael Chiarello's antipasto must chill overnight before serving, so plan accordingly.

The shrimp and cucumbers need to marinate overnight, so plan accordingly. Slideshow: Tasty Shrimp

This relish goes well with Ducktrap River's hot smoked salmon. It needs a week in the refrigerator; plan accordingly....

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