Pickled Vegetable Recipes

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.

Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.

Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!

Step-by-step directions for how to make and can your own sauerkraut.

Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

These pickled garlic cloves take a long time, but they're easy to make and are a real treat.

My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.

This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.

The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beets, try this easy recipe. Once beets are fermented, store in the refrigerator for up to 3 months.

Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.

The kids I babysit for love these -- red Kool Aid gives ordinary pickles a bright red color and adds fruity sweetness to their normal tang. I'm told they originated in the Southern US. I've also heard they are bar snacks, which may explain a lot. They are pretty, but I have to admit that I don't care for them very much.

This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.

A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.

Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.

These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.

This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.

Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-'em-dead appetizer.

Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.