Submitted by Kay E. Fisher, Iowa In 1961, newly married Joanne Muller was given her aunt’s treasured family recipe for picnic hamburger cucumber pickles. Several years later, her husband, Paul, substituted his overabundance of carrots for the cucumbers. He scraped them, cut them into 1/4-inch by 4-inch pieces, stood them upright in a quart canning…
The Pickle Project: A Quest for the Perfect Refrigerator Pickles
It began with my friend, Amy Alkon, gushing about Dietz and Watson brand kosher dill pickles, which she calls “the crowning glory of picklehood.” Alkon is an award-winning, science-based advice columnist and author. On Twitter, she called her D&W’s the “best thing to stress eat … when the writing is going a little hopelessly.” Her…
Pickled Jalapeños
Pickling jalapeños and other summer vegetables doesn’t have to be hard. While there are multiple ways to do this, the process can take less than one hour to prepare. And the resulting pickled peppers will recreate this spicy ingredient into a topping that’s fit for any delicious burger, salsa and salad. If you’re planning to host a Labor Day cookout but you’ve…
Spicy Green Tomato Pickles
This refrigerator pickle doesn’t require any canning. Though the pickled tomatoes are technically edible immediately, the flavors meld over time, so I recommend trying your best to wait 2 weeks before devouring. They will continue to get spicier and tastier as they pickle. (Stephanie Thurow) Makes 2 pints 2 pounds green tomatoes, cut into bite-sized…
A Quick Pickle Fix: Turn Your Summer Garden Bounty Into Crunchy, Tangy, Almost-Instant Pickles
I do like my pickles, but I’m a lazy preserver. My solution is a speedy fix that omits the bother of canning: I make quick pickles. Quick-pickling is for impatient types like me, with (nearly) instantly gratifying results. No time is better for pickling than summer, which yields more vegetables than you can shake a…
Fermented Cucumbers: Healthy Pickles Recipe (+ Video)
How to make healthy probiotic pickles the old fashioned way by fermenting sliced cucumbers in water, sea salt and a culturing medium. When my Australian husband first moved to the United States some years ago after we first got engaged, he commented that Americans must really love pickles. No matter where you go in the…
The ‘Extraordinary’ Ginger-Lime Pickle
When I was a new student of Ayurveda, I kept hearing different teachers promote the virtues of a ginger-lime pickle as a natural digestive aid. “A ginger-lime pickle WHAT?” I thought to myself! “What is it, and can it really be as great as they say?” I finally decided to find out the answers, and…
Japanese Pickled Cabbage and Kombu Salad
Shiomomi, the salt-massaged method, is the perfect place to start making Japanese-style pickles, or tsukemono. This recipe is adapted with permission from Elizabeth Andoh’s “Impatient Pickles.” Serves 2 to 3 as a side 1 small, dense portion of cabbage (about 6 to 8 ounces), washed, dried, and sliced thinly, as if you are preparing a…
Pickled Things: An Introduction to Japanese Tsukemono
Think of pickles—what do you think of? Invariably, a sour crunch? Vats of bright green dill, maybe? The Japanese notion of a pickle often comes as a surprise. What the Japanese call tsukemono, or “pickled things,” may be tart and crunchy, yes, or they may be soft, deeply sweet, and imbued with umami. They may…
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