Condiment

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this country mince pie recipe is deeply fruity and loaded with warm spices.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.

This bright and creamy dip is RSVP’ing yes to your next cookout.

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

On a cheese plate, in a sandwich, over scrambled eggs—is there anything that isn't improved by a spoonful of silky marinated peppers? (No.)

Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.

The longer this cabbage relish ferments, the better it’s going to taste.

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

They're meant to be a pre-meal “appetite opener”—but that doesn't stop me from snacking on them all day.

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment  that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli.

So alive that it lives in the door of my fridge.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.

Here’s everything you need to know.

Plus more doodads our contributing food editor actually uses at home.

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone.