Pickle

Red onions quick-pickled in apple cider vinegar will save your grain bowls, breakfast tacos, and more.

The special thing about special sauce is that it's pretty damn easy to make.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

A shot of whiskey...and a shot of dumpling sauce?

Just an excuse to look at beautiful photos of eggs.

Pizzeria Beddia's Joe Beddia lets us in on his homemade pizza guidelines.

A step-by-step guide to never buying those weird colored tablets ever again.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.

How well do you know your achaars from your kachumbers?

Pickling your eggs with beets turns the whites a brilliant shade of pink. They taste pretty fantastic too.

A great basic pickle brine that complements any pepper you like.

Slice these and mix with cured meats for a fresher take on antipasto salad.

These tangy-sweet pickled strawberries improve everything from oysters to ice cream.

What do our readers want in July? Steak svizzerina, pickled strawberries, and miso corn soup.

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Who you callin' tart?

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

These pickles are a must-have accompaniment for BA's Best Fried Chicken Sandwich…though they’re pretty amazing on their own as a snack as well.

Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.