Pickled Prunes

Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal.

Pickled Seckel Pears

Tiny Seckel pears are wonderful pickled and are delicious additions to salads, cheeseboards or served with any roast meat that needs a little zing. They make great holidays gifts, so start stocking up now for an easy Christmas/Hanukkah season.

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 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 Cranberries

Pickled cranberries are something special. They take the natural sweet-tart nature of this little red berry and amplify it.

Pickled Eggplant with Mint and Garlic

Pickled eggplant should join the pantheon of classic pickles. It deserves a spot up there between the kosher dills and dilly beans. Zippy and flavorful, it's perfect for pickle plates and quick appetizers. This recipe is adapted from one in...

Pickled Red Grapes

These pickled grapes are good with cheese, pate or scattered on top of a green salad....

Peach Salsa With Pickled Red Onions and Serrano Chilies

Quick-pickled red onions and sweet fresh peaches balance the heat of serrano chilies in this bold, tangy, vibrant mix.

Pickled Asparagus

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

Fiery Peach Salsa from 'Little Jars, Big Flavors'

Perfectly ripe, raw peaches eaten over the sink, juice dripping down my arm—it's probably my favorite activity of summer. I prefer the fruit in this ideal state, but I'll eat peaches in just about any form throughout their glorious season. Once the summer is over, though, I usually stop with the peach frenzy for fear of encountering stringy, mushy, or bland fruit. Now that I've got my hands on Southern Living's Little Jars, Big Flavors—a book with plenty of recipes for peach preserves—I'll be ab...