We live in the era of the pickle: quick fridge, lacto-fermented, water-bath canned. If it can be put up in a jar, you can preserve it. So stock up on vinegar and sterilize your Mason jars—we checked in with June’s Chowhound Home Cooking Dish of the Month and came away with these seven great recipes to get tangy with.
3. Malaysian cucumber and carrot pickles from James Oseland’s Cradle of Flavor use a pungent flavoring paste that leans on ginger, turmeric, shallots, and vinegar to yield an intense, spicy preserve. –Madrid
7. Store these tasty green bean fridge pickles, or start snacking after just one day. You’ll need: 1 1/2 cups water | 1 1/2 cups white vinegar | 1 tablespoon salt | 1 tablespoon coriander seed | 1/2 teaspoon black mustard seed | 2-inch strip of lemon peel | 2 minced garlic cloves | 1 large bunch fresh dill | 1 quart green beans. Method: In a saucepan, bring the water, vinegar, salt, coriander seed, black mustard seed, and lemon peel to a boil. Distribute the garlic and dill in sterilized canning jars and fill with green beans. Pour the boiling brine over the beans, screw the lids on the jars, and cool to room temp. Refrigerate for at least one day. –JungMann
Pickle photo by Chris Rochelle