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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.
Pickled Padrón Peppers
This recipe for pickled Padrón peppers is made with a sweet and tangy brine.
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 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.
Dill Pickle Sandwich Slices
Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
Sugar Snap Pickled Peas
You need only a day to snap to attention and enjoy the bright flavor of these compulsively snackable pea pods! Pickled snap peas will keep for several months.
Pickled Green Beans
I use these bread and butter pickled green beans in Bloody Marys instead of celery sticks, and they're always a hit!
Pickled Grapes
These fun and unique pickled grapes are delicious! They're a stunning side to grilled meats, sandwiches, cheese boards, or great even just straight out of the jar. Store grapes in the refrigerator for one week.
Apple Refrigerator Pickles
For this pickled apple recipe, I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually, I decided just to pickle them refrigerator-style. This is the result.
Homemade Pickled Beets
Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.
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.
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.
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