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Pickled Grilled Vegetables

Submitted by: Chef John

Living In: San Francisco, California, USA

Sear cucumbers and peppers over a hot grill, then pack them in a sweet-and-sour pickling liquid. Perfect for picnics!

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Pickled Padron Peppers

Submitted by: Chef John

Living In: San Francisco, California, USA

Pickled Padron peppers in a tangy, sweet brine are a fantastic accompaniment to salad dressings, marinades, and more.

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Zesty Pickled Brussels Sprouts

Submitted by: pelicangal

Living In: Brookings, Oregon, USA

Zippy pickled Brussels sprouts are a great accompaniment to any meal.

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My Pickled Little Smokies

Submitted by: smitty

Home Town: Moose Jaw, Saskatchewan, Canada

Little smoked sausages are pickled in vinegar and spices for a unique snack. You can make pickled eggs, too -- just substitute eggs for sausages in the recipe. Why not make both? These need 3 days to marinate before serving.

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Canned Spiced Pickled Beets

Submitted by: Lori in Hibbing, MN

Home Town: Blackduck, Minnesota, USA

Living In: Hibbing, Minnesota, USA

A vintage recipe for gently spiced pickled beets with cinnamon and clove yields 6 quarts. Don't throw away the juice from an empty jar, make pickled beet eggs with it.

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Malaysian Watermelon Salad

Submitted by: Myra L.

You've never had watermelon like this before! An Asian-inspired watermelon and bacon salad is served with home-pickled watermelon rind, cilantro, and green onions in a gingery lime dressing.

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Vegetarian Kimchi

Submitted by: henry

Fresh persimmon sweetens this spicy side dish of Napa cabbage, onion, ginger, radish, and garlic.

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Eight-Day Icicle Pickles

Submitted by: Tammylou

Living In: Mount Brydges, Ontario, Canada

You do a little something to these cucumber pickles every day for 7 days, then process and can them on Day 8. They are pickled in a large (10-quart) jar or a pickle crock.

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Cold-Pickled Green Beans

Submitted by: The Magpie

Home Town: Birmingham, Michigan, USA

Living In: Callaway, Virginia, USA

Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.

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Grandma Arndt's Pickles

Submitted by: Mandy007

Home Town: Barrhead, Alberta, Canada

Sweet and sour pickled cucumbers, carrots, and red and green peppers are pretty in glass jars.

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Apple Refrigerator Pickles

Submitted by: Angel_1988

Home Town: Payson, Arizona, USA

Living In: Phoenix, Arizona, USA

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.

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Cape Malay Pickled Fish

Submitted by: NITSCKIE

This recipe is a traditional easter time classic in Cape Town South Africa. It is served mainly with hot cross buns or freshly baked bread.

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Spicy Cabbage Kimchi

Submitted by: GochisosamaDeshita

Home Town: Superior, Montana, USA

Living In: Knoxville, Tennessee, USA

Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes.

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Curried Pickled Onions

Submitted by: Kiwi Scotty

Living In: Christchurch, Canterbury, New Zealand

A classic New Zealand pickled onion, has a lovely thick pickling sauce with a delightful curry taste. Not for wimps! So harden up and give this one a try, you'll love it.

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Pickled Bologna

Submitted by: harborspringscook

This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!

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Sweet and Sour Pickled Beets

Submitted by: RunnerGirl76

Living In: Memphis, Tennessee, USA

These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.

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Pickled Lime Wedges (Achar Limau)

Submitted by: LynS

Quantities in Australian International Measurements. This is a staple full-flavored additive in South East Asia to steamed rice or as a sambal to curries from India to Vietnam.

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