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Pickled Corn on the Cob
For this pickled corn recipe, sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible.
Pickled Watermelon Rinds
This quick-pickled watermelon rinds recipe came from my mother. She never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!
Pickled Cabbage
This quick-pickled cabbage makes a tangy, flavorful appetizer or a zesty addition to your favorite dishes. The vinegar naturally softens the cabbage, eliminating the need for cooking. Store in the fridge for a week or so.
Sweet and Sour Pickled Beets
These sweet and sour pickled beets are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see in restaurant salad bars.
Mrs. Wheelbarrow's Pickled Green Onions
Pickled green onions, or scallions, become quite tangy in this recipe and bring zestiness to various dishes. Their sharp taste elevates meals, adding a punchy brightness that pairs well with rich, hearty foods. See Cook's Notes for some serving ideas.
Pickled Pepper and Onion Relish
This pickled pepper and onion relish recipe is great on anything that you would put relish on: brats, hot dogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end-of-the-season peppers. If you like it hot, you can add jalapeño peppers for a bit of spice.
Carolyn's KOOL-AID Pickles
The kids I babysit for love these -- red Kool Aid gives ordinary pickles a bright red color and adds fruity sweetness to their normal tang. I'm told they originated in the Southern US. I've also heard they are bar snacks, which may explain a lot. They are pretty, but I have to admit that I don't care for them very much.
Perfect Pickled Onions
Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.
Pickled Jalapeños and Carrots
I love these pickled jalapeños and carrots with tacos, tostadas, or any Mexican dish — they taste so good!
Traditional English Pickled Onions
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Catherine's Pickled Blueberries
Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-'em-dead appetizer.
Homemade Pickled Beets
Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.
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