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.

Lacto-Fermented Dill Pickles

Use lacto-fermentation to produce classic dill pickles.

Grilled Pimento Cheese, Ham, and Homemade Pickles Sandwich

NOTES: I prefer to use piquillo peppers because they are sharper, sweeter, and more flavorful than canned or jarred pimento peppers, but if you prefer pimentos, substitute them here. For best results, use a sturdy loaf of bread, such as...

Sweet and Spicy Grilled Pickles

Sweet, spicy, soft, and crunchy, these pickles pack a lot of contrast into incredibly delicious little spears.

Sweet Cucumber Relish

This cucumber relish is sweet and tangy with a nice note of celery and a little bitterness from the mustard seed to really round it out.

Quick and Easy Dill Pickle Chips for Hamburgers and Sandwiches

These quick and easy pickles are a snap to make and will have better crunch and brighter flavor than any store-bought pickle you'll find. They're perfect for burgers and sandwiches.

Sweet and Spicy Pickle Relish

A simple sweet-hot pickle and pepper relish for hot dogs and hamburgers.

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 Spring Onions

Serve these pickled spring onions on top of a burger, and a basic cookout becomes quite gourmet. Need to bring an appetizer to a party? Toast baguette rounds, add a smear of creamy goat cheese, and top with pickled onion. A bowl of baby arugula becomes a salad with a forkful of pickled onions and a drizzle of olive oil.

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.