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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Namasu, delicately sliced vegetables that are pickled with rice vinegar, is served with virtually every meal at the Eiheiji monastery in Japan where the monks partake in a dining ritual that is both ceremonial and meditative. The original recipe can be traced back to China, where it typically contained either meat or fish. This meatless version of the dish reflects the principles of shojin ryori, the vegetarian cuisine adhered to by Buddhist monks in Japan. Yuzu juice brings mildly floral, sweet acidity that lightens the namasu, without being overly tart.
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 Shallots
Making your own delicious condiments is so easy. Chef Hugh Acheson’s pickled shallots, which are very tasty in salads and sandwiches, take only minutes to prepare and can stay in the fridge for days. Slideshow: More Shallot Recipes 

More Pickled Vegetables

Thai Pickled Garlic
Peeling five heads of garlic can be quite the time commitment. For a crafty, time-saving solution, buy pre-peeled garlic at the supermarket. 
Pickled Cucumbers with Sichuan Pepper and Chiles
Rating: Unrated 5638
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