Pickled Garlic

Pickled garlic is great in salad dressings or as part of a pickle plate (try drizzling them with a bit of fruity oil). During dinner prep, they're great coarsely chopped and added to sauteed greens. When the garlic is all gone, make sure to save the leftover brine and use it in homemade bean purees or quickly dressed bowls of salad greens.

Pickled Red Tomatoes

Late summer and its joyous glut of tomatoes is a bittersweet time for a canner. Tomatoes signal the end of summer fruit and bring with them the knowledge that the growing season is nearing its end. However, there's just so darn much that can be done with tomatoes that the possibilities make this preserver positively giddy.

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).

Pickled Asparagus

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

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.

Curried Pickled Zucchini

Zucchini season is here and the age-old question remains. How can I possibly use up all this squash? This year, try this slightly sweet curried zucchini pickle. The end result is a pickle that is sweet without being cloying, pleasantly tangy and vividly yellow.

Pickled Nectarines

It's time for pickled fruit to stage a revival. These pickled nectarines are easy to make and are fantastic on a cheese plate or added to a green salad. Add a few jars to your pantry today!

Garlic Dill Pickles

These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles. However, for those of us who love stashing away a little bit of summer for later in the year, canning instructions are also included.

Pickled Dilly Carrots

These pickles are quick to make and perform miracles on boring meals. I tend to munch them straight from the jar. More discerning eaters should try them added to tuna salad or with a salad Nicoise.

Pickled Oyster Mushrooms

These are best eaten when drizzled with a bit of good olive oil prior to serving....