Pickle

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

The longer these pickles sit, the more flavorful they’ll become.

How fermented foods aid digestion, which chefs across America are making them, and how to make fermented grape soda, kimchi, and carrot pickles at home

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.

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)

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

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

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.

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

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

Serve the shrimp on toast to soak up the delicious pickling liquid.

Exactly what the headline says: The Ultimate Straight-Up Regular Kosher Dill Pickle Recipe. Oh, also—classic.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. 

Now that baseball stadiums have gone gourmet, ballpark favorites—like Baltimore crab cakes, San Francisco garlic fries, and dressed-up hot dogs—deserve a spot on your dinner table