Pickled Vegetables

Our grandparents and great-grandparents were on to something: pickling is a great way to take the bounty of your garden and make it last all year long. Even though we no longer rely on pickling to have vegetables through the winter, this old tradition lives on—and it's booming. Chefs and home cooks across the country are taking to pickling because it adds a nice punch of acidity to an otherwise boring meal. And don't limit yourself to sliced cucumbers. F&W's guide to pickled vegetables includes creative recipes such as turnip kimchi, homemade sauerkraut, jicama pickles and more.

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He Always Called Me Pickles

Writer Kim Kelly reflects on her love for her ex-Marine, steelworker, farmer grandfather—and his love for pickles.

Quick-Pickled Shiitakes

Leftover hydrated shiitakes from making dashi are full of flavor and are perfect for tossing with this mild soy-sherry pickling liquid. Serve with hot pot or as a condiment for soups or sandwiches.

Pickled Cucumbers with Sichuan Pepper and Chiles

These tangy pickled cucumbers from chef Erik Bruner-Yang have the perfect balance of tart (citrus juice and rice vinegar), spicy (chiles and Sichuan peppercorns) and sweet (honey). While Bruner-Yang uses yuzu juice, this streamlined, more-accessible home version calls for a combination of fresh lime and grapefruit juices. Slideshow: Pickled Vegetable Recipes