Lacto-Fermented Dill Pickles

Use lacto-fermentation to produce classic dill pickles.

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.

Bread and Butter Pickle

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

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.

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.

Milwaukee Dill Refrigerator Pickles

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

Sweet and Spicy Grilled Pickles

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

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 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.