Pickle Recipes and Preserved Foods
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…
CONDIMENTS
- Basic Country Mustard, with lots of variations
- How to Make Verjuice, or Verjus, a “vinegar” made from unripe grape juice
ROOTS
- Pickled Ramp Bulbs, with saffron, honey and thyme
- Old-Style, No-Vinegar Carrot Pickles
- Sunchoke (jerusalem artichoke) Pickles with turmeric and chiles
FRUITS
OTHER VEGETABLES
- Preserved Baby Artichokes
- Pickled Cauliflower, Italian restaurant style
- Pickled fennel agrodolce, sweet and sour
- An Old Method for Preserving Roasted Peppers
- Sweet Onion Pickles, with ginger and mint
MUSHROOMS
- Pickled Chanterelles
- Italian Marinated Mushrooms, good with porcini, chanterelles, shiitake, king oyster or cremini
OLIVES
- How Make Oil-Cured Black Olives
- Brining Green Olives, the Greek way
- Curing Green Olives with Lye, a classic method dating back 2000 years
MISCELLANEOUS
- How to Preserve Grape Leaves, for making stuffed grape leaves
- Tomatillo-Cilantro Salsa
- Madrone Tea Eggs, not a pickle, but pretty cool nonetheless
