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.

Thai Dried Chili–Vinegar Dipping Sauce

With plenty of heat and a vinegar kick, this Thai-inspired dipping sauce is a perfect match for rich and fatty meat dishes as well as seafood.

Thai Sweet Chili Jelly

We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year.

Jangajji (Korean Soy Sauce-Pickled Vegetables and Chiles)

Salty, sweet, spicy, and crunchy soy sauce pickles.

Quick Pickled Radishes

These quick pickled radishes are a great way to extend the life of radishes. They add crunch and pucker to homemade tacos and cheese plates.

Pickled Daikon

This quick pickled daikon is great as an appetizer, side dish, or on banh mi sandwiches. We based it on a Cantonese restaurant recipe!

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.

Quick-Pickled Cucumbers With Rice Vinegar

A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns.

James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare.

Quick Pickled Ramps with Coriander and Chili Flakes

Ramps, a wild leek that tastes like an earthy cross between green onions and garlic, make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott.