These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as...
Author: KIKI810
This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.
Author: Jackie Boehm
I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually I decided to just pickle them refrigerator-style. This is the result.
Author: Angel_1988
These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger.
Author: CookBrooke
These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the...
Author: Luba
Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant.
Author: JOHNNYDEEZ
This is my mother-in-law's recipe, not sure where she got it from.
Author: Amy Woessner
These delightful pickled radishes are ready in no time! Use in salads, on sandwiches, or just as a side to clean the palate! This is the recipe my mom has used for as long as I can remember.
Author: Diana71
Like a bread and butter pickle and really super easy. You can even play with the proportions a bit. I like to increase the vinegar, salt and spices a bit but you could make it sweeter too. Be prepared...
Author: Lisa S.
This picalilli amazingly tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavors to develop. We've opened jars after 6 months and they are even...
Author: Tomsmum
You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months.
Author: Matt Wencl
My great grandma's bread and butter pickle recipe. This is a canning recipe, so you'll have some for the whole winter!
Author: madmoose123
My mother-in-law's recipe for pickled cabbage tsukemono with kombu and red pepper.
Author: Bo Brinkman
Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.
Author: Helena C
These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.
Author: foodinjars (Marisa McClellan)
These sweet and wonderful beets are a family recipe served every year around the holidays.
Author: TasteKing
Homemade baek kimchi (white kimchi), a Korean staple, is easy to make at home using napa cabbage, daikon radish, garlic, and vinegar.
Author: Ann Lee
These are the pickles that were present at every family event. One taste and memories of summer and our grandparents - Bill and Beatrice Cooper - come flooding back. Enjoy!
Author: Matt Henchen
This is how sauerkraut is made in our home in Russia. It only takes 5 days and keeps well in the refrigerator. Serve it with some mild-tasting oil and chopped onion. Sometimes cranberries and caraway seeds...
Author: Anonymous
One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi (fennel) in agrodolce (sour-sweet) is one of...
Author: Kim's Cooking Now
Spicy, sour, and sweet! This kimchi is our household favorite and goes with any of our meals. Kimchi has been called undoubtedly the healthiest food on the planet, and you can easily ferment it in your...
Author: jaenipo
This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste.
Author: Delevangal
This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on.
Author: bhoff
These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds.
Author: CarolinaCook
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market!
Author: JUMAHA
Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The...
Author: Elin Gottschalk
A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.
Author: Taliesin
This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.
Author: henry
Pickled green cherry tomatoes. This is perfect for end-of-the-season dill tomatoes or before they are ripe tomatoes.
Author: Lee M. Longo
Underripe avocados are lightly pickled in brine that is tangy and slightly sweet. These are great to serve with your favorite burger, hot dog, or Tex-Mex dish. They make a snazzy addition to salads too!...
Author: Buckwheat Queen
Nothing beats homemade pickled jalapeno rings and the Instant Pot® makes it as simple as 1, 2, 3... Refrigerate for up to 1 month.
Author: Soup Loving Nicole
My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles....
Author: Diana71
This is a giardiniera with mostly vegetables from my garden but, unlike most giardiniera recipes, it does not contain celery. Depending on the type of chile pepper you are using, you can make the giardiniera...
Author: nch
People are always asking me when I'm going to make these dills again. They will last, at least a year. Deliciously crunchy. I'd say this recipe is for about a gallon-sized jar, however, I alter it to accommodate...
Author: maskys
Not only do you get delicious pickled sour cherries, but it's also an easy way to turn vinegar into a fabulously dark red color with a tangy taste that is suitable and eye-catching for every kind of dressing....
Author: My Midnight Cravings
This pickled zucchini is a great addition to cold cuts, picnics and buffets. This is a great way to use up the summer zucchini bounty and preserve it for winter. Store in a cool, dark place, then once...
Author: Jola
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for fish fillets. Serve these at your next BBQ and then send your family and friends home with a jar as a...
Author: Barbara Kahian
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good...
Author: Tammy Gulgren
The more purple carrots in your mixture, the redder your pickles will be.
Author: foodinjars (Marisa McClellan)
This is a watery kimchi that is good to eat during the hotter months.
Author: Ann Lee
My Aunt Lillian's recipe. I beg as many jars as I can each summer. Love as a side with fresh vegetables, with a salad, or on a skewer in a bloody mary!
Author: HappyGrandma
Simple preserved lemons. Use up to 10 ripe and heavy lemons. Refrigerate once opened. You can pull them out as needed for pieces or puree. Some cooking and baking asks for whole slices of skin.
Author: katherine99
This recipe is for pickling the porcini mushroom also known as the penny bun, cep, or cepe. This is a delicious way to preserve wild mushrooms and serve them any time you wish! Other flavorful edible wild...
Author: Jola
Marcy Masumoto's go-to recipe requires just five basic ingredients: fruit, sugar, vinegar, cinnamon, and cloves.
Marinated pasta in a sweet and sour sauce. Can be made ahead and will last up to two weeks. Our family loves this recipes. Great for BBQ parties or any family event.
Author: Santa Maria Cook
These are the best pickles... ever! Slice and enjoy with sandwiches, snacks, or straight out of the jar. Refrigerate for freshness.
Author: BountyHunterWineNapa
These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they're kept cold -- if they last that long!
Author: The Magpie