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09/19/2011
Sour Pickles
Sour pickles develop their complex flavor thanks to lactic fermentation.
Issue #141
07/18/2012
Chiles Curtidos (Pickled Peppers)
These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico.
Issue #149
10/31/2011
Escabeche De Cebolla (Yucatecan Pickled Red Onions)
Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico.
Issue #142
09/19/2011
Indian Lime Pickles
Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals.
Issue #141
09/19/2011
Mixed Baby Vegetable Pickles
The recipe for this lacto-fermented mixed pickle is flexible: Use whatever vegetables happen to inspire you at the market, and feel free to tweak the seasonings.
Issue #141
05/31/2012
Bread and Butter Pickles
Canned pickles and preserves are staples at any state fair.
Issue #148
10/13/2009
Sauerkraut
A short fermentation period yields sauerkraut that is zingy and effervescent.
Issue #124
04/15/2011
Pickled Blueberries
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
Issue #137
02/21/2012
Torshi-e Kalam (Pickled Cabbage and Dill)
These spicy cabbage pickles offset the richness of roasted meat.
Issue #145
02/21/2012
Torsh-e Liteh (Eggplant and Herb Pickle)
Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.
Issue #145
04/11/2012
Pickled Ramps
Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring.
Does Not Apply
07/13/2009
Pickled Serrano Chiles
These chiles add tartness and heat to everything from tacos to scrambled eggs.
Issue #122
01/30/2013
Fermented Beets With Orange and Ginger
This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine. The sweet, spiced beets are seasoned with orange zest and mustard seeds, and make for a delicious accompaniment to roast meats or fish.
Issue #141
04/14/2011
Acar Timun (Javanese Cucumber and Carrot Pickle)
This relish is an easy-to-make version of Indonesian pickle.
Issue #138
06/17/2010
Pickled Chanterelles
Summer is a great time to get outdoors and go foraging. Chez Pim pickles her abundant mushroom harvest, creating an earthy, tangy condiment with just a hint of sweetness that can be used on almost any food. Continue...
Does Not Apply
Source: Chez Pim
02/21/2012
Torshi-e Piaz (Red Onion and Herb Pickles)
These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes.
Issue #145
11/16/2009
Quick Radish Kimchi
Give homemade kimchi a chance. With only six ingredients, quick preparation, and a short marinating time, this version is a great way to cut your teeth on this Korean classic.
Does Not Apply
Source: My Korean Kitchen
03/10/2009
Onions Three Ways
Each of these delicious preparations (from New York City’s Gramercy Tavern) for the humble onion possesses a unique character.
Issue #119
04/15/2010
Green Tomato Relish
Not all relishes are sweet. This chunky version, seasoned with cilantro and cumin, makes a great alternative to salsa—dig in with chips, mix it into guacamole, or use it to top quesadillas and tacos. Or, go with the relish concept and use it on a cheeseburger in place of ketchup and a pickle.
Does Not Apply
Source: Farmgirl Fare