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Pickle Recipes and Preserved Foods

how to preserve garlic

Photo by Holly A. Heyser

I love, love, love pickles and preserved foods. I do everything from cure my own olives to pickle fish, but the recipes here are standard — more or less — vegetable and fruit pickles. I often find myself with more of a wild edible food or a garden veggie than I can eat fresh, so I immediately think “how can I pickle some of this?” There’s usually a way.

If you can’t find what you are looking for on this page, try my friend Sean’s site, Punk Domestics. He has lots of pickle recipes contributed from the blogosphere.


Photo by Hank Shaw

How to Make Mustard

Basics on mustard-making and a recipe for a simple country mustard.
Photo by Holly A. Heyser

Ancient Roman Mustard

A modernized version of an ancient Roman mustard. You gotta try this one!
Photo by Holly A. Heyser

Wild Onion Kimchi

I make this with Western three-cornered leeks, but you can use ramps or any other green onion or scallion.
Photo by Hank Shaw

How to Make Verjus

Verjus or verjuice is a “vinegar” made by pressing unripe grapes. Its less acidic than actual vinegar, and is what you will want to use when you want a bright flavor with food served with wine.


Photo by Holly A. Heyser

Preserved Garlic

Not pickled garlic but, caramelized, sweet garlic cloves pressure-canned. This is one of the most amazing foods I’ve ever made.
Photo by Holly A. Heyser

Brine Pickled Carrots

Yep. Old style, no-vinegar pickles, fermented in brine. I pickle carrots in no other way now.
Photo by Holly A. Heyser

Pickled Jerusalem Artichokes

Also called sunchokes, these crunchy tubers are awesome pickled with turmeric and chiles.


Photo by Holly A. Heyser

Pickled or Preserved Lemons

Salting citrus such as lemons, limes or oranges has been done in many cultures. Here is an overview of the different methods, with a recipe.


Photo by Holly A. Heyser

Pickled Artichokes

This is by far the best method for preserving artichoke hearts. Works best with the little artichokes.
Photo by Holly A. Heyser

Pickled Mustard Greens

I make these every year when our wild mustard greens come ready. It’s a little like kimchi meets sauerkraut, and it’s a common ingredient in Chinese cooking – also good on a bun with sausage.
Photo by Holly A. Heyser

Pickled Cauliflower

Classic Italian antipasto style pickled cauliflower. If you grew up in “red sauce” places, you’ll love this one.
Photo by Holly A. Heyser

Smoked, Roasted and Preserved Jalapenos

These are made of awesome. They are the love child of chipotle and fire-roasted red peppers. You want to make these, oh yes you do…
Photo by Hank Shaw

Pickled Fennel Agrodolce

Sweet and sour fennel pickles, with a little lemon zest thrown in. Wonderful on an antipasto plate.
Photo by Holly A. Heyser

Preserving Peppers

An old Italian method for preserving sweet or hot peppers. You roast them, dredge in vinegar, salt and preserve in olive oil.
Photo by Holly A. Heyser

Sicilian Preserved Zucchini

Similar to the pepper recipe above, this is a great way to preserve zucchini. Salted, dried and preserved in oil.

Pickled Sweet Onions

Onion pickles flavored with ginger and mint. Great on a burger.


Photo by Holly A. Heyser

Pickled Chanterelle Mushrooms

This is my standard pickle for mushrooms. Slight sweetness, lots of mustard seed and bay leaves. Works with most mushrooms.
Photo by Holly A. Heyser

Italian Marinated Mushrooms

Absolutely my favorite way to preserve big, meaty mushrooms. I like porcini preserved this way better than ever fresh porcini!
Photo by Holly A. Heyser

Polish Salted Mushrooms

A Polish and Eastern European method of preserving mushrooms, these are boiled briefly, then salted down and fermented. Spectacular with bread and vodka.


Photo by Hank Shaw

How to Cure Green Olives

The most basic methods, with water and with brine. Water curing takes vigilance, brine curing takes time.
Photo by Holly A. Heyser

Curing Olives with Lye

My favorite way to cure green olives. It sounds gnarly, but lye-curing dates back 2000 years. It makes a buttery olive.
Photo by Hank Shaw

How to Make Oil-Cured Olives

This is that Greek style wrinkly olive. It is a very easy method of curing black olives, and the flavor is far better than any store-bought olive.


Preserved Grape Leaves

I use these grape leaves to make dolmades, stuffed grape leaves. They will last more than a year if you can them.
photo by Holly A. Heyser

Tomatillo Salsa

Tomatillo and cilantro salsa. This is a cooked, canned salsa that makes a perfect base for making chile verde.

Madrone Tea Eggs

Madrone is a flavorful tree bark in the West, which creates this pretty stain on the cracked eggs. You can also use ponderosa pine or hickory bark to make these.

More Veggie Recipes

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2 responses to “Pickle Recipes and Preserved Foods”

  1. May Day ~ Mayday ~ M’aider: in a pickle | Camont: Kate Hill's Gascon Kitchen

    [...] Hank Shaw hunts, fishes, gathers and pickles here. [...]

  2. Kimberly Clark

    Hank, I just found your blog after (many, many, many clicks after…) googling a pickled cauliflower recipe. I used your recipe and my giardiniera is made and cooling in the fridge, (with the obligatory jar of cucumber slices and spears I was forced to pickle because I made more brine than I needed) but I digress. I was thrilled to find your posts about brining and curing olives. I enjoyed reading your posts and then pinned them onto Pinterest so I can timidly pursue olive preservation this year. I think I’ve pickled almost everything. I can make jam out of whatever grows. Let me in your kitchen and I’ll have dinner ready in an hour. But, olives…they scare me.

    We just moved to Ripon (near Modesto) and the property we rented has five prolific olive trees. I can’t stand wasting anything so I’ve been feeling twitchy about preparing to deal with all the olives growing on these five old trees. I know that they’re old. I know that they make great shade. I’ve watched some videos and read some material about identifying the variety of olive. I got nothin.

    You mentioned that you go out and pick olives. Ripon is just over an hour south of Sacramento. If you’d like to have a pile of these olives, we’d love to invite you to come pick here! I might even know what type they are by the time I hear from you. I can provide photos of the trees, foliage, and fruit and maybe you’ll know by looking at them. I don’t know when they need to be picked for table fruit, but I suspect that’s coming soon.

    I’ll enjoy reading the rest of your posts. I just sent your crayfish post to one of the boys at my son’s school because he is an avid fisherman who just started building his own traps. He’s gonna love your blog. Keep writing; you’re really good. Let me know if you’d like some free olives!

    Kimberly :)

    PS. How lucky are YOU that your partner happens to be an astonishing photographer. Her work is stunning.

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