I’m the kind of person who will grab whatever pickles are hanging out in my fridge and start snacking on them. There are plenty of other snacks that deliver crunch and salt — I’m looking at you, potato chips — but as far as things that aren’t just junk food (vegetables, after all!) and also happen to go well with a wide variety of other foods, pickles can’t be beat.
You can, of course, go the whole water-bath canning route to help stretch your bounty over many months. More often, I’m tempted by quick pickling, which can be easily done with a ton of different fruits and vegetables and gives you enough to enjoy for at least a week, if not more. Here’s a mix of both types of recipes from our archives.
Easy Pickled Beets. You don’t need even to worry about fussing with the beets, because this recipe starts with canned.
Flank Steak Gyros With Quick-Pickled Carrot. With or without the gyros, you’ll find plenty of uses for the pickled carrots as a condiment for other sandwiches and snack boards.
Pickled Parsley or Sage. Here’s an outstanding and unique strategy for making a dent in your voluminous herb plants this summer.
Bean and Poblano Tacos With Quick-Pickled Onions. A trio of citrus juices — grapefruit, orange and lime — adds brightness to the red onion. For a different take with mustard seeds and garlic, check out these Quick-Pickled Onions.
Pickled Rhubarb. Use the recipe as a guideline and try experimenting with different flavors and spices.
Cardamom Pickled Grapes. You can snack on these for up to 3 weeks after you make them. In addition to the cardamom, the spice mix includes cinnamon, allspice and black pepper. Pickled Peaches are another fruit to try.
Pickled Red Onion and Chard Stems. Don’t throw away those chard stems when you can use them in this thrifty and vibrant pickle.
Sherry-Pickled Cocktail Onions. Upgrade your at-home bar game with these little gems.
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