20 Ways To Make Homemade Pickles

Quick refrigerator cucumber pickles have a classic, dilly delicatessen flavor and crunch. They are ready to eat in just a few days, but are even better after a couple of weeks, and will stay nice and crunchy stored in your fridge up to 4 months.

Snappy and appetizing, green bean refrigerator pickles are easy to make, and are ready to enjoy in only 2 days. Serve them as a refreshing accompaniment to braised and grilled meats, sliced up in salads, or as a fun alternative to the stalk of celery in your brunchtime Bloody Mary cocktail.

Colorful, quick refrigerator-pickled radishes are ready to enjoy within 24 hours, and make a pretty addition to tacos, burgers, and salads. Use a colorful radish variety, such as watermelon radishes or Easter egg radishes, for an especially attractive result.

Here's a great way to make use of watermelon rinds, and turn them into sweet, delicious treats. Soak the rinds overnight in salted water, before simmering on the stove top with a simple syrup made from sugar, vinegar, cinnamon, cloves, lemon slices, and optional maraschino cherries, and the cool the in the jars. Yum!

In just 2 days, you can make tasty, zesty refrigerator-pickled jalapenos! They are a simpler version of escabeche, the popular Mexican condiment that is served as a snack on its own, or alongside favorite Mexican-inspired dishes, such as taquitos, quesadillas, or chilies rellenos.

The technique used to make these quick smashed pickles is to break up Kirby cucumbers by pounding on them so cracks and fissures open to allow the brine to do its job quickly and thoroughly—often in as few as two hours.

Pickled cabbage? Why not. This pickled cabbage recipe is great when paired with deep-fried or grilled fish tacos, and makes a lovely complement to a heavy, braised pork sandwich. Although cabbage might not be the first thing you think to pickle, you'll soon find yourself sprinkling it on tacos, pitas, flatbread, sandwiches, and more. It's an ideal way to brighten up any bowl or snack with a little tang, sweetness, and crunch.

Pickled eggs are having a trendy moment in restaurants, where stylish chefs are using them to top salads and sandwiches. Reinvent this retro treat at home, with our easy, 24-hour recipe that soft-boils eggs to leave their yolks runny and creamy, and adds a beet to the pickling liquid, to produce a pretty pink color.

Use up a bounty of green tomatoes in your summer garden with this easy, one-hour pickling recipe. Green tomato pickles are a cross between pickles and relish, making them ideal for topping burgers, hot dogs, sandwiches, and wraps.

Italian-style pickled eggplant is traditionally served as an appetizer before a meal, often on a relish tray with other vegetables marinated in oil. Oregano and parsley add classic flavor to the pickling liquid in this easy recipe that can be enjoyed a day or two after making.

Ramps are wild leeks that are only in season for a few weeks in the springtime, but you can enjoy them all year with this recipe that preserves them in a flavorful white wine vinegar pickling brine, with honey and plenty of spices.

Sweet and easy refrigerator zucchini pickles come together quickly, and taste great on their own, or layered onto hamburgers, in place of dill pickles. A sliced yellow onion goes into the pickling mix, with cider vinegar, mustard seeds, and turmeric, to add an extra dimension of flavor.

Pickled mushrooms are traditionally enjoyed in Russia as an appetizer alongside other pickled vegetables, cured meats, and an ice-cold glass of vodka. Use button mushrooms for this easy, cold vegetable pickle that can be eaten within 24 hours, but tastes best if you wait 3 days.

Pickled shallots need about a week to develop their flavors, and are then ready to add their brightness and crunch to roast beef sandwiches, grilled cheese, or tacos. Only 4 simple ingredients are needed for the easy pickling brine.

Bread and butter cucumber pickles are a delicious combination of crunchy, sweet, and briny tastes. This classic recipe adds a sliced cooking onion to the pickling mix of spices and cider vinegar, plus optional red pepper for a kick.

Pickle a peck of peppers with this easy, colorful recipe that sweetens the favorite summer vegetable as it preserves, to create a yummy topping for sliced meat sandwiches, burgers, hot dogs, and grilled sausages.

Pickled ginger is traditionally served with Japanese meals of sushi and sashimi, to cleanse the palate between different courses. Now you can make it at home, with this simple, 4-ingredient recipe that uses fresh young ginger root, which you can find at Asian markets or online.

Anti-oxidant-rich pickled beets make a nutritious, sweet and tangy addition to tossed green salads with feta cheese, or a topping for grilled or steamed fish. You can boil the beets before brining them, or roast them in the slow cooker to deepen their naturally sweet taste.

Spicy, crunchy, delicious Korean cucumber pickles soak up tremendous flavor from a brining liquid made with sesame oil, rice vinegar, chile flakes, and sugar, with optional garlic and toasted sesame seeds. They are ready in about an hour, and best eaten soon after making, as a snack on their own, as a flavorful topping for corned beef sandwiches, or folded into a potato salad.

German pickled eggs are a classic European pub food that is easily prepared, ready to eat in 3 days, and keeps in the fridge up to 2 weeks after opening. Eggs are hard-boiled, and then jarred in a pickling liquid that includes bay leaves, caraway seeds, and whole garlic cloves.