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.

Milwaukee Dill Refrigerator Pickles

Refrigerator pickles made with a vinegar brine flavored with dill, garlic, and onion are a Midwestern classic.

Bread and Butter Pickle

Sweet, tangy, and perfect on any sandwich you can think of.

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.

Fermented Radish Slices

Fermented radishes are crisp, tangy and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot.

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.

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 Grilled Pickles

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

Bran-Fermented Vegetables from 'Mastering Fermentation'

Even if I'd never tried making salami or kombucha before doesn't mean I haven't put it into my body at some point. But these bran-fermented vegetables are a different story. Called nuka in Japan, they're traditionally made by burying relatively dense vegetables, like daikon or carrot, in a salty fermented rice bran mixture fortified with kelp, miso, and/or beer. The vegetables take only a day or so to ferment, and emerge from the bran relatively crisp, tasting lightly of salted sourdough.

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.