In a Pickle

Do you often find yourself in a pickle? And if so, is that a bad thing?  Whether you’re doing vinegar-based quick pickles or tangy fermented ones, whether they’re sweet, spicy or dill, pickles are one of the best ways of preserving the season’s bounty.

Cucumbers are the most common pickle picks, of course, but first, do you know how to pick the right cuke? Hint: This is a case where warts are a good thing. If dills are your thing, Culinaria Eugenius has a bead on practical techniques for both quick and fermented dills, whereas MarriedWithDinner proffers something in between: An ice-brined method that keeps the pickles crisp.

Some like it hot, such as KHickey’s 80-year-old grandfather, who claims her spicy pickles are reminiscent of his childhood. Sunset’s quick Indian pickles have a hauntingly complex spiciness, and are easy to whip up.

But there’s more to pickles than cucumbers. Dilly beans are a perennial fave, but don’t miss out on tarragon asparagus pickles while the spears are still in. And if you think you hate okra, first give some spicy okra pickles a try; the pickling keeps them crisp and delectable. (Add a chipotle for a nice smoky note, if you like.)

Fruits are ripe for pickling too, such as inuyaki ’s atsarang mangga , pickled mangoes that pair beautifully with tocino sliders, or some seriously addictive spiced pickled prunes. Or take a walk on the wild side and try pickling things you’ve never thought of before, like hop shoots or nasturtium buds for "capers."

What’s got you in a pickle these days?