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Quick-Pickled Spicy Asparagus
I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing. They take just 10 quick minutes to prepare and 2 days to pickle.
Marinated Carrots
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Korean Kimchi
My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.
Spicy Pickled Okra
Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.
Pickled Garlic
These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
Watermelon Pickles
Watermelon pickles, made with the white part of the watermelon rind, are pickled in a sweet and tangy brine, flavored with cinnamon sticks, allspice, cloves, and maraschino cherries. A refreshing old-fashioned snack or condiment!
Raw Fermented Beets
The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beets, try this easy recipe.n Once beets are fermented, store in the refrigerator for up to 3 months.
Pickled Banana Peppers
These pickled banana peppers are a great way to use up a large harvest of peppers. This recipe makes a big batch of pickles —enough to share with friends! Great on pizza, subs, sandwiches, and added to meat sauce.
Pickled Squash
This awesome pickled squash recipe lets you enjoy some of that abundant summer squash during the winter months.
Quick Pickled Radishes
Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit.
Easy Homemade Sauerkraut
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Dilly Beans
Delicious dilly beans made the old-fashioned way with a vinegar pickling liquid flavored with garlic, mustard seeds, and lots of fresh dill. Store for at least a week before eating. This was my grandma's recipe. I hope you enjoy!
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