Quick-Pickled Snap Peas With Mint and Fennel

This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds.

Pickled Spring Peas

These pickled peas are wonderful because they lose none of their pea essence in the pickling process. Instead, they just gain a vivid tartness. I've used them in a quick pasta dish and have a few left that I want to use to garnish my next batch of asparagus soup (two spring vegetables that go so well together).

Snap Pea Salad

This snap pea salad is easy, tasty, refreshing, and versatile enough to serve with anything! It's also great for picnics, BBQs, and potlucks.

Quick-Pickled Cucumbers With Rice Vinegar

A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns.

Pickled Garlic Scapes

In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.

Quick-Pickled Rhubarb With Lemongrass and Ginger

This simple quick pickle recipe is made by soaking rhubarb in a hot brine made from red wine vinegar, water, light brown sugar, and salt and infused with fresh lemongrass, ginger, and spices.

Szechuan Beans Recipe | Cook the Book

This recipe for quick-pickled Szechuan Beans from Sherri Brooks Vinton's Put 'em Up! takes the green bean's snappy nature and pairs it with the numbing heat of Szechuan peppercorns for a jar of beans that won't last long in the fridge. They're infused with a perfect balance of the five primary taste sensations. The sweetness comes from the sugar; the acidity from cider vinegar; the salt by way of soy sauce; a slight vegetal bitterness from the barely blanched beans; and heat from the Szechuan pe...

Quick-Pickled Asparagus With Tarragon and Shallot

This simple quick-pickle recipe is made by soaking asparagus in a hot brine made from white wine vinegar, water, sugar, and salt, infused with the French flavors of tarragon and shallot.

Pickled Kumquats

Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes.

Pickled Asparagus

Pickled asparagus is one of the true harbingers of spring. As soon as it appears in your market, cook up a batch.