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 Cranberries

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

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.

Pickled Brussels Sprout Halves

These pickled Brussels sprouts include garlic, bay leaves, peppercorns and mustard seeds and are wonderfully zingy.

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.

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 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.

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.

Lacto-Fermented Dill Pickles

Use lacto-fermentation to produce classic dill pickles.

Roasted Cauliflower and Labne Spread

Labne is a Lebanese cow's milk cream cheese made from yogurt. It's less tart than American cream cheeses but it's ridiculously unctuous. While delicious with sumac all on its own, I wanted to add some texture and nutty sweetness with...