This pickled eggplant is so good! Drizzle it with olive oil and eat it on toast.
These yummy, sweet, tangy pickles take a little bit of work over the course of a week to prepare. They do not need to be processed in boiling water, but are shelf stable and will keep for 1 year.
These zingy pickled Brussels sprouts feature garlic, bay leaves, peppercorns, and mustard seeds, and would be a great accompaniment to a Bloody Mary!
These refrigerator pickles have a nice sharp bite that increases with time.
Bring these along to your next picnic: they are quick to make and yummy to eat!
This pickled rhubarb is both sweet and tart.
Asparagus is preserved here with its seasonal companions of tarragon and green garlic. Regular garlic is a fine substitute though!
These have a pleasant crunch and just a bit of heat from garlic and chili peppers.
Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.
This quick version of dilly beans does not require canning, but keeps in the refrigerator for about four days.