When you think "pickles," the classic cucumber variety probably springs to mind -- but there's so much more to everyone's favorite artisanal condiment than that! Our collection of small-batch recipes includes beets, zucchini, watermelon rinds and more. Store them in the refrigerator for use on sandwiches, over salads, and wherever else pickles your fancy.
Fast Homemade Pickles
Mustard seed, celery seed, and fresh dill pack a flavorful punch in this versatile brine. Use it for cucumbers, green beans, pearl onions, fennel, carrots, cauliflower, and more.
3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch)
1. In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring toRead More »from 6 Things You Never Thought to Pickle (and the Ultimate Take on the Classic)