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Koreans eat kimchi—a garlicky, chile-laden pickle—at almost every meal. Traditionally, kimchi needs days, e...

In Japan, salt pickles are a staple. David Chang serves his right after seasoning, while they're still vibrant and cr...

This easy brine works with produce from any season, but the tanginess of the vinegar is especially nice with sweet fr...

These zippy okra pickles are terrific additions to cocktails, especially vodka martinis and Bloody Marys. The dried c...

Linton Hopkins has endless uses for these sweet and tangy pickles—he even deep-fries them to make pickle chips. Brini...

Chowchow, a slightly tangy Southern vegetable relish, is terrific with everything from hot dogs to corn bread and is ...

As a teenager growing up in Los Angeles, Octavio Becerra made regular forays to Canter's Delicatessen for borscht (be...

An avid gardener, Marcia Kiesel loves mini vegetables and often pickles gherkins and pearl onions as gifts. Her lemon...

Chef Brian McBride serves side dishes separately from entrées so diners can mix and match. This side dish of pic...

Fromager Tia Keenan of New York City's Casellula Cheese & Wine Café pairs her savory pickles with Twig Farm ...

Soaking shallot slices in vinegar makes them deliciously pickle-like. For a tarter flavor, let the shallots soak for ...

These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshin...

Plus: F&W's Canning and Pickling Guide

Plus: F&W's Canning and Pickling Guide

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