If you’re a long time Food in Jars reader, you might have noticed there’s been a serious dearth of new pickle recipes on the site. It’s not that I stopped suspending fruits and vegetables in puckery brines, it’s just that I got a pickling gig with Serious Eats. Once a week, I offer up a seasonal pickle recipe in a column we call ‘In a Pickle.’ Starting now, I’m going to recap those recipes on an occasional basis, in the hopes that it will help you folks find something new and delicious.
Last week, I made a batch of hot pepper rings. The brine has a red wine vinegar base and the finished pickles are wonderfully tangy and hot.
Before that, I pickled up a small sugar pumpkin. I know that I go on and on here about how pumpkin isn’t safe for boiling water bath canning, but this is the one exception. If you cut the pumpkin in small enough pieces and submerge it in a undiluted vinegar brine, you’ve got yourself one heck of a tasty (and safe) pickle.
The week before that, I made three pints of pickled golden beets. Those beets were so incredibly sweet that I didn’t add even a speck of sugar to the brine and still, they are so sweet ‘n tart.
Quick pickled radishes. A fridge-only pickle so that they retain their crunch. Tangy. Bright pink. Good on tacos.
Pickled Seckel pears. They are adorable and taste like Christmas. I’ve made a ton to give as gifts this year (only to the deserving, though).
To see the complete archive of recipes I’ve cooked up for ‘In a Pickle,’ click here.