Grab your mason jars and turn your overflowing garden into a pantry full of pretty preserved pickles! From classic cucumber to beets to peaches, we’ve got all the dill-icious recipes you need for canning season.
Roasting these fuchsia roots with shallots and rosemary infuses deep, herbacious flavour into the beets before they even hit the brine. Layer into jars with thin slices of red onion and refrigerate for 3 to 7 days before serving.
You don’t need to wait weeks to enjoy homemade pickles. If you have 15 minutes, you can make a batch of crunchy cukes in a flash.
Pickled Tomato Sandwich
Give your veggie sandwich a boost of flavour by quick-pickling fresh summer tomatoes. One bit and you’ll know that the extra step is 100 percent worth it.
Quick Pickled Quail Eggs
Skewer a few of these adorable little eggs for a fancy homemade Caesar cocktail topper. Or just serve them alongside cheese and charcuterie for a fancy appetizer spread.
Pickled Red Onions
Consider these sharp little bites your go-to summer staple. You’ll be reaching for this jar over and over because these simple sliced onions give a tart crunch to sandwiches, salads and burgers.
With its roots in preserving food for later consumption, salt has played a crucial part throughout food history and how we eat today. Try your own hand at pickling with Valerie Bertinelli’s quick take on pickles, which are ready in a couple of hours (although they’re better left overnight).