After browsing through these recipes, you'll want to pickle everything from your vegetables to shrimp.
Food & Wine
1 of 13Bobby Fisher
Pickled Onions with Trout Roe and Verbena
This is an exciting dish that’s perfect for aspiring chefs to make. It’s a smart and wildly delicious starter from F&W Best New Chef 2017 Jordan Kahn, of L.A.’s Destroyer. It begins with pickled onion petals that are filled with trout roe, tiny peas and lemon curd, then dusted with lemon verbena and served with verbena oil.
Pickled Green Tomato, Watercress & Walnut Tabbouleh
For his twist on the Middle Eastern salad called tabbouleh, Michael Solomonov pickles crunchy green tomatoes instead of using the usual fresh red ones. Also atypical are the walnuts, which add extra crunch and an appealing toasty flavor.
Pickling watermelon rind has long been a Southern tradition. In this version, low-acid rice vinegar becomes infused with jalapeno and ginger for a brightly flavored brine with a kick. The watermelon rind is sliced very thin for these pickles, making them perfect for piling on a sandwich.