Pickle Recipes
Photo by Holly A. Heyser
I love, love, love pickles. I do everything from cure my own olives to pickle fish, but the recipes here are standard — more or less — vegetable pickles. I often find myself with more of a garden veggie than I can eat fresh, so I immediately think “how can I pickle some of this?” There’s usually a way.
Think of these recipes as a start: There will be many more…
- Basic Country Mustard, with lots of variations
- How to Make Verjuice, or Verjus, a “vinegar” made from unripe grape juice
SPRING
- How to Preserve or Pickle Lemons or Limes
- Preserved Baby Artichokes
- How to Preserve Grape Leaves, for making stuffed grape leaves
- Pickled Ramp Bulbs, with saffron, honey and thyme
FALL
- Pickled Cauliflower, Italian restaurant style
- Pickled fennel agrodolce
- Old-Style, No-Vinegar Carrot Pickles
- Sunchoke Pickles
SUMMER
- An Old Method for Preserving Roasted Peppers
- Pickled Chanterelles
- Sweet Onion Pickles, with ginger and mint
- Tomatillo-Cilantro Salsa
MISCELLANEOUS
- Madrone Tea Eggs, not a pickle, but pretty cool nonetheless
