Pickle

It's late August: You're supposed to be making lots of jams, and pickles, and other jarred things, right? Right. But, it's okay if you're a preserving newbie. Here's how to make fruits and vegetables last way beyond summer.

The best thing you're not yet doing with your pickles is throwing them on the grill.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Faster, faster! Learn how to make quick pickles from market-fresh cucumbers. And nope, you don't even have to can them.

A jam is only as good as its mason jar. Here's what we keep in our preserving tool box.

Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).

Cutting the cauliflower into florets means the brine will absorb faster.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Zippy brined seeds are the perfect accompaniment to rich pastas, meats, and any dish that needs a little oomph. We show you how to make your own and use them in everything.

Feel free to play around with other herbs and spices to make your own custom brine.

This Southern melon pickle deserves a spot in your fridge. Here’s how to get just the right flesh-to-rind ratio.

Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It's great alongside grilled pork chops, but we'd happily snack on it right out of the jar.

All chiles vary in heat, so choose wisely!

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Chicago chef at Mott Street Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle.

Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.