Condiment

Save any leftovers and tuck them into sandwiches or fish tacos.

Preserve summer's golden ears of corn by pickling it in a spicy brine.

A spicy, tangy option for anyone who loves to put mayo on burgers.

Watch how we quick-pickle anything in a handy dandy Instagram video (the first in a series showing you how to step up your kitchen technique game)

Use this seasoning on steak or ribs before grilling to add depth of flavor.

Try this zesty seasoning sprinkled over watermelon or mango.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Try this zesty seasoning sprinkled over watermelon or mango—or even grilled seafood.

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.

Sichuan peppercorns are technically not peppercorns but dried berries from the prickly ash shrub, and are essential to Sichuan cuisine. They deliver nuanced heat along with a numbing and tingling sensation.

Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”

This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.

Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.

This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

This red sauce recipe comes together simply—roasted red peppers, garlic, almonds. Then toss it into pasta, spread it on sandwiches, serve on crusty bread as a party appetizers, or make up your own genius combination and let us know in the comments.

We developed this thick, garlicky yogurt sauce sprinkled with tart sumac to pair with eggplants that had been roasted directly on a bed of hot coals. They get so smoky and silky, that this cold, creamy sauce paired perfectly—especially when served with grilled naan. That said, you can use it on just about anything. Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

This bright vinaigrette is good for a lot more than just grilled eggplant.

Rainbow chard is especially pretty pickled, but any variety will work.