Pickle & Preserve
Fermented Zhug
这个辣也门香菜酱是火辣的chile peppers, but it is also aromatic with spices and herbaceous notes of cilantro and parsley.
ByDarra Goldstein,Cortney Burns, andRichard Martin
Chili Jam
This Vietnamese chili jam is sweet and slightly spicy, and it is especially delicious with noodle dishes.
ByHelen Lê
DIY Maraschino Cherries Are Summer’s Hottest Accessory
Your banana splits and cherry lime rickeys will thank you.
ByJesse Szewczyk
Don’t Cry Over Unripe Mangoes. Turn Them Into Spicy-Sweet Achaar
Put this easy mango achaar in sandwiches, turn it into a vinaigrette, and add it to your next charcuterie board.
ByAnikah Shaokat
Turmeric Rice Pongal With Eggs and Beet Acharu Pickle
The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.
ByCynthia Shanmugalingam
Pickled Pumpkin Balls
These pickled pumpkin balls are a sweet, tangy condiment to go with all of the savory, meaty, roasted flavors on your Thanksgiving dinner table.
ByThe Gourmet Test Kitchen
Dill-Pickled Vegetables
These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.
ByThe Gourmet Test Kitchen
Cucumber Salad With Dill
You can think of this cucumber salad as a spin on homemade dill pickles. It gives you a bit of that flavor without much time or effort.
ByAlison Attenborough
Soft-Boiled Eggs with Pickled Chiles
These jammy eggs are a quick and beautiful addition to any cocktail party.
ByColu Henry
Rumtopf
Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.
BySherri Brooks Vinton
Willing Watermelon Rind Preserves
Don't throw away your watermelon rinds. Turn them into these sweetly sour preserves, which are a perfect accompaniment to roasted meats, cheese plates, and more.
BySallie Ann Robinson
Kale and Pumpkin Falafels With Pickled Carrot Slaw
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
ByDonna Hay
Shaak-no Sambharo (Quick Pickled Vegetables)
Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.
ByNandita Godbole
Chowchow
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn’t be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.
ByJocelyn Jackson
Crunchy Pickle Salad
We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
ByAndy Baraghani
Pickle Potato Salad
This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.
ByAnna Stockwell
Pickle Brine Spice Rub
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch in the vinegar powder helps form an extra-crispy, extra-tart crust on anything you put it on.
ByAnna Stockwell
Beet "Poke" Bowl
Poke—the Hawaiian dish of marinated fish served over rice—goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.
ByJosé Andrés
Pear and Pickled Radish
Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.
Bynigel slater
Orange-Ginger Pickled Baby Carrots
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
ByLillian Chou