90 pickled vegetable recipes

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

Polish dill pickle soup (zupa ogorkowa) made from soup bone stock, shredded dill pickles, pickle brine, and a flour-cream finish for a tangy, creamy bowl. Eastern European comfort food at its purest.

Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.

This quick, easy and delicious tortilla pizza is made with whole wheat tortilla, basil pesto, fresh vegetables, pickled jalapenos and mozzarella cheese. Perfect for breakfast or brunch.

Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.

Pan-seared asparagus is tender yet still crisp, tossed with mixed baby greens, a tasty vinaigrette and hard-boiled eggs. A flavorful salad that's quick, easy to make.

Corn and black bean give the quesadillas great texture and nutrient, pepper or cheddar cheese adds the cheesy flavor and oozy texture into the mouth, enjoy every warm and oozy bite...

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Crisp matchstick vegetables dance in a tangy sweet-and-sour sauce spiked with sambal heat and golden turmeric. This Indonesian pickle jar classic pairs like a dream with Nasi Goreng.