I have a real theme going right now with pickled versions of popular combos. Last week’s pickled potatoes, for example, and now what is basically a pickled version of my favorite Chipotle (corn) salsa, minus the cilantro which I will definitely be adding next time I make this recipe.
Corn is such a summer vegetable staple so before the season is fully over, I knew it had to be pickled. This recipe really is more like a salsa but with the more pickled flavor of salt and vinegar. This recipe provided the most guidance (although I opted out of cooking the corn ahead of time to keep as much crunch as possible), but here is a fermented option (“sour corn”) which apparently is a big southern thing. If you’re corn-vinced there are better pickled corn options out there, well shucks, I’m all ears…
The vision behind this recipe was a deconstructed (pickled) potato salad using potatoes, celery, shallots (or red onion), garlic, dill and mustard (seeds and ground). I’m pretty pleased with the results, especially given the very limited inspiration I found online for pickled potatoes (a.k.a., they don’t really exist in other people’s pickle repertoires).
This pickled potato recipe was also inspired by a recent trip to where else but Ireland – I didn’t come across any pickled potatoes there but definitely potatoes in pretty much every other form imaginable. I hope you find these as spud-tacular as I did! Make them asap for your favorite spud muffin.
And a final note – how adorbs are these tiny potatoes from Trader Joe’s?! You could use any kind of potato for these (they’re basically fingerlings) but I’m a big fan of the aptly named “Teeny Tiny” varietal. Read more
I can’t think of anything to compare these to from what I’ve pickled so far other than a much better version of pickled tomatoes and what I imagine pickled green tomatoes might be like. These pickled tomatillos were surprisingly sweet and definitely keep a great crunchy texture.
This pickle recipe is super straightforward but I did notice that usually 1 cup per all liquids combined (water and vinegar amounts, typically) is pretty exact for 1 pint jar plus the produce inside for pickling. There was more liquid leftover than usual this time – but no matter! Just use it to pickle extra tomatillos or something else you think this combo would be good with. Read more
In my pickling journey, I was pretty much done screwing around with pickled fruits but this pickled peach recipe has restored my faith. Far and away the best pickled fruit to date, these are a good consistency and texture, the right flavor – not too sour, not too spicy…a.k.a. these pickles still resemble the original fruit – and definitely will be a repeat in my pickling repertoire.
There were way more recipes for pickled peaches than I expected and I definitely didn’t know they were such a big thing. I went a little rogue here but somewhat followed this Food Network recipe the most closely. There really is a huge range and variety here of what you can do here – spicy, super sweet, seasonally spiced, you name it. Try whatever you think you’ll a-peach-iate the most!
A few quick notes: the reason the texture of this is actually good is because I used very hard (not ripe at all) peaches. So they actually pickled more similar to a fruit like apples. Secondly, the process of scoring, boiling, cooling and peeling these peaces was pretty time consuming. If you’re like me and don’t actually mind the texture of peach skin, I would actually try this recipe without peeling next time.
If it ain’t broke, don’t fix it. After finding no actual recipes for pickled fava beans (the closest thing I found was this equally delish-looking marinated fava bean recipe), I decided to go back to my mom’s tried-and-true quickle brine*, plus a few added accoutrements for more flavor. Fa-vary happy with how these turned out.
*Confessions of an avid pickler: I always have at least a 1-liter bottle full of this brine for pickling cucumbers or other veggies that are losing their fresh produce luster. So while I don’t have the exact broken down measurements of the smaller proportion needed for this recipe, I recommend just making a ton of the brine and keeping it for whenever the pickling mood strikes.
Helpful guide here on how to clean and prep fava beans. I actually skipped the recommended blanching to remove the outer coating since I figured the pickling would mask any flavor from the coating. They taste great to me!
My family loooooves padrón peppers and after a recent visit with them, which included a meal at a Spanish tapas restaurant (where padróns are usually on the menu), I felt inspired to pickle these compact little bites. This pickle recipe would also work with any small, mild peppers.
Padrón peppers are pretty easy to find during the summer and generally lack much spice (about 1 in 10 are hot). More helpful details about growth and heat factors here. I was surprised that I couldn’t find many other pickled padrón recipes out there but this is a nice video tutorial for one recipe and this is a pickled Shishito pepper that I’m sure could be applied to padróns as well. The video recipe calls for a quick sauté before canning but I just pickled them raw. They were a little tough so next time I make them I’ll probably try the quick cooking technique beforehand.
Another pickle recipe from my recently gifted Pick a Pickle book. These summer squash pickles are most similar to the pickled zucchini I made but call for celery salt, which is the first time I’ve used such an ingredient. VERY potent but definitely gives a nice flavor, plus you get the added goodies of bell pepper, jalapeño and onion in this pickle recipe.
You can play around with the spice from the jalapeño here – I put a whole one in the quart jar and 1/2 in each pint jar (1 seeded, 1 not). I also did both rounds and quartered chunks – the 2 small squash made perfect rounds to fill up the quart jar while I quartered the larger squash and divvied up into 2 pint jars. Read more
I was recently gifted the excellent Pick a Pickle recipe book and one of the recipes that caught my eye was pickled okra. I’ve never cooked or prepared it but see it all the time at the farmers market and have ordered it aplenty (fried) at Southern restaurants.
I tweaked the pickled okra recipe from the book slightly and it became sort of a mix between standard quickles (garlic, dill) and pickled snap peas with use of the dried chile. It also required very little prep and as my brother can attest, the pickle juice tastes great (he finished off a whole jar just for kicks).
Another day, another pickled berry in keeping with the recent 4th of July theme. Pros and cons of this recipe: pro is that they taste awesome – definitely the right combo of white balsamic, basil and strawberries. Con is the texture is a little weird…still firm-ish on the outside but too mushy on the inside. Next time I will be trying with green strawberries (anyone seen these at farmers markets?) as they’re firmer and more prone to being pickled.
A ton of room for variation on these – for example, you could try with white wine, red wine OR darkbalsamic or vinegar – I think all could be good. Another herb option could be rosemary (I saw a few recipes, like this one, calling for such a sprig) but I thought the strawberry, white balsamic and basil combo seemed like a natural fit.
In honor of the 4th of July, here’s a festive little pickled blueberry recipe. There’s something about pickling fruit that is so easy – generally very little prep compared to vegetables – and these pickled blueberries may be my favorite pickled fruit so far! Fitting as I’m exactly halfway through my pickle a week adventure and I’ve definitely pickled some weird things. But I would call these a great success – have a berry fun and festive 4th!
I created this recipe because I hadn’t used juniper berries for a while (since pickled apples) and wanted to try them with another fruit, but here is a somewhat similar Saveur recipe. I also only used a shallot for one of the jars – good with or without Finally, a warning: juniper berries can blend in and look like very small blueberries that have risen to the top – careful!