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.
Curry Pickled Okra
These spicy Indian-inspired okra pickles are a surprising savory treat alone, or dipped in a refreshing raita.
These vinegary North Carolina-style pickles from chef Joe Kindred don't use any sugar. The extra acidity makes them the perfect accompaniment for a juicy lamb or beef burger loaded with cheese.
Bruschetta with Pickled Okra
This simple, piquant condiment is wonderful with grilled or baked meat or seafood, including Garlic-Rubbed Spareribs.
Pickled Okra Succotash
This super-simple okra succotash can be made year-round with frozen vegetables, and is packed with fresh flavor.
Quick-Pickled Sweet Cucumbers
Requiring just 15 minutes of prep, these superthin sweet pickled cucumbers are salted before they're submerged in the pickling brine for maximum flavor.
Pickle these radishes in only 15 minutes and serve them at your next dinner party.
Pickled Cherry Tomatoes and Fennel
This simple dish banks on the contrasting flavors of fennel and cherry tomatoes to deliver a one-of-a-kind cup of heaven.
Pickled Shrimp and Cucumber Spears
The shrimp and cucumbers need to marinate overnight, so plan accordingly.
Deviled Eggs with Pickled Shrimp
To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp.
Chef Cory Bahr tops his tangy shrimp with microgreens and serves them on a tomato and fresh corn salad.
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.
Pickled Watermelon Rind with Ginger and Jalapeños
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.