results for "pickle"
Side Dish (18)
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Whole pickled tomatoes are a perennial favorite in Russia.
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Pickling is called Russia's national pastime and here is a delicious example of their labor of love.
Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds.
Does Not Apply
An easy way to preserve the fresh flavor of summer squash.
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Mustard greens are considered the most pungent of Asian greens, making them perfect for pickling.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Making pickles perfectly is a science—but you can take a shortcut with this tried-and-true preparation.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
This traditional Korean stew makes good use of long-aged kimchi.
This easily made pickle is a great side dish for both Asian and Western courses.
North Beach ''old stove'' (traditional home cook) Rose Pistola provided this recipe for us.
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.