Pickle

For when you find yourself in a pickle—or at least with a big jar of them on hand.

Make a batch of these easy pickled onions, then use them all week long on everything you eat.

From raw slaws to cozy pastas, these dishes prove fennel’s prowess.

Inspired by sticky-savory char siu, these pork chops are treated to a finger-licking marinade, then tossed on the grill.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

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

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.

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.

Here’s everything you need to know.

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

No, it's not a made-up Italian-American pasta dish.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

I was just never a pickle person. But these spicy, slightly sweet quick-pickled cucumbers changed all that.

These zippy, zingy, crunchy pickled cucumbers are sure to be the sleeper hit of your party spread.

Catch me putting them on everything I make until June. (And probably after, TBH.)

We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

No, your homemade pizza doesn't have to be beautiful. It just has to taste like a million bucks. Here's how to do it.

White vinegar is the most aggressive vinegar out there, but there's more to do with it than clean your windows.

Why didn't we come up with this ourselves?

And yeah, I had a favorite.