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When she traveled to the United States by ship from Palestine, pickles were one of the many things that my great-grandmother Esther prepared for the thirty-day trip. It was important for the family to bring their own food since they kept kosher; the only food they could eat that was provided by the ship was bread. The acidic, salty flavor not only whets the palate but enhances the taste of many foods, especially bland dishes. Syrian pickles also look pretty: pink turnips and cauliflower, green tomatoes, and brown baby eggplants are always the finishing touches found in a maazeh spread to add color and texture. Be sure to use coarse or kosher salt when making the pickles; the iodine in table salt will cause them to go bad.
1 large beet one the following 1 head cauliflower ½ medium size green cabbage 2 pound turnip 7 medium size green tomato 4 cup water 1 ½ cups white vinegar 4 kosher salt 4 large garlic clove ¼ teaspoon crushed red pepper syrian By: Jennifer Felicia Abadi 
3 12 ounces small green tomato 1 medium white onion 1 cup water 1 cup white wine vinegar 3 garlic clove 1 teaspoon black peppercorn 2 teaspoon kosher salt 1 teaspoon sugar, granulated 
1/2 cup pickling salt 4 kirby pound cucumber 3 cup good quality distilled white vinegar 1 tablespoon sugar, granulated 6 large garlic, in their skins for 3 minutes 3 whole whole allspice berries 6 black peppercorn 1 bunch dill weed large stoneware stainless steel kettle 2 large kettles, one 3 quart size sterilized canning jars By: Christopher Idone 
10 ounce pearl onion 1/2 cup white wine 1/2 cup honey 1/4 cup water 2 tablespoon lemon juice 5 whole black peppercorn fine sea salt 6 wild rosemary sprigs 1 cup canola oil 2 jalapeños, 1/4 inch thick 1/4 cup kosher salt 2 cup water 1 cup apple cider vinegar 3/4 cup sugar, granulated 1 teaspoon sweet spanish 
"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank Falcinelli. He brines chicken breast in dill-pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender leg meat he's shredded and mixed with sautéed chard.
4 chicken breast halves, on the bone 2 cup brine from jarred dill pickles black pepper salt 3 medium onion 2 carrot 2 celery 1/2 cup dry white wine 2 bay leaf 1 tablespoon black peppercorn 4 cup chicken stock 2 thick pound swiss chard—thick stems and, leaves 1 large garlic clove swiss 
1 cup red wine vinegar 1 cup water 1/2 cup rice vinegar 1/2 cup sugar, granulated 1/2 cup dijon mustard 2 tablespoon white miso paste 2 tablespoon prepared horseradish 1 tablespoon black peppercorn 2 bay leaf cucumber dijon 
A fork is fastened to the pickle jar for easy spearing.
4 kirby kirby cucumbers, dried 1 3/4 cup distilled white vinegar 1/3 cup sugar, granulated 1/4 teaspoon crushed red pepper 1 1/2 teaspoon coarse salt By: Martha Stewart Living 
This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills.
8 long, 4 inch pound long pickling cucumbers 4 cup white vinegar 12 cup water 2/3 cup pickling salt 16 clove garlic 8 sprig dill weed 8 head dill weed By: SHARON HOWARD These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.
1/2 cup white wine vinegar 1/2 cup sugar, granulated 2 teaspoon coarse salt 4 medium carrot 1 piece ginger indian By: The Martha Stewart Show 
3 tablespoon kosher salt 1 tablespoon sugar, granulated 2 tablespoon mustard seed 1/4 cup shallot 1 1/4 cup white wine vinegar 1 1/2 cup dry white wine 24 small tarragon sprigs 
1 teaspoon vegetable oil 1 cup onion 3/4 cup jalapeño pepper jelly 1/4 cup apple cider vinegar 1 cup bread and butter pickles 1/2 cup sweet salt 2 cup water 1 1/2 cup distilled white vinegar 1 1/2 cup sugar, granulated 2 teaspoon kosher salt 6 1 1/2 pounds, kirby cucumber 2 medium shallot 2 thai chiles 2 tablespoon cilantro thai 1 large red bell pepper 1 large yellow bell pepper 1 large orange bell pepper 1 large green bell pepper 2 cup white vinegar 2 cup water 1/2 cup sugar, granulated 2 1/2 tablespoon kosher salt 5 dill weed 3 garlic clove 2 dried red chili pepper Jalapeño and garlic make this an addictive sweet-and-spicy appetizer.
1 large pound shrimp 1 small red onion 1 jalapeño chili pepper 1 cup red wine vinegar 1/2 cup water 2 tablespoon sugar, granulated 3 garlic clove 1 bay leaf 1/2 teaspoon black peppercorn 1/2 teaspoon mustard seed 2 tablespoon extra virgin olive oil Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
2 1/4 pound pearl onion 1/2 cup salt 3 cup malt vinegar 1 tablespoon mixed pickling spice 2 dried chili pepper 1 clove garlic 2 bay leaf english 
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Tsukudani is a traditional condiment in Japan, in which the toasted nori sheets are pickled and simmered down to a silken paste that lends a complex flavor?salty, sweet, and umami?to everything it's eaten with.
1 1/2 ounce yakinori sheets 1/2 cup soy sauce 3 tablespoon mirin 3 tablespoon rice vinegar 1 1/2 tablespoon sugar, granulated 1/4 cup rice vinegar 2 teaspoon kosher salt 1 teaspoon sugar, granulated pinch saffron 1 1/2 teaspoon crushed red pepper 2 tablespoon salt capers 3 juice oranges, zest, juice and strained 1 1/2 cup water 1 1 pound small jicama 2 3/4 pound each fennel bulb 
¼ about ¼ pound red cayenne chiles 1 cup rice vinegar 1 tablespoon kosher salt ¼ teaspoon sichuan pepper corns 1 star anise, whole szechuan 
We’ve been struck by how often there’s a little radish included in Tibetan dishes. The radishes in Tibet are large and mostly white, like high-altitude cousins of the daikon radish (known also as icicle radish, or by its Hindi name, mooli). Some have a blush of pink on them, and they are sometimes rounded rather than long and straight. In this book we’ve called for daikon whenever Tibetan radish is traditionally used.
1 pound daikon radish 2 medium scallion ½ small onion 2 ginger 2 tablespoon kosher salt 1 garlic 1 teaspoon dry ed sichuan pepper corns, ground 3 rice vinegar szechuan 5 cup water 12 large garlic clove 8 bay leaf eight strip, long, 3 inch lemon zest 6 dried red chili pepper 3 tablespoon kosher salt 1/2 cup lemon juice 1/4 cup sugar, granulated 3 medium pound shrimp 1 1/2 kirby pound unwaxed kirby japanese 
An avid gardener, Marcia Kiesel loves mini vegetables and often pickles gherkins and pearl onions as gifts. Her lemon-and-clove-spiked onions are crunchier and less sweet than commercial brands. Perfect for martinis, they can also be sliced and tossed in a salad, stir-fried or tucked inside sandwiches.
11/4 pound pearl onion 1 teaspoon yellow mustard seed eight wide strip, 1/2 inch lemon zest 1 1/4 cup water 1 1/4 cup white vinegar 3 tablespoon sugar, granulated 2 teaspoon kosher salt 
1 1/2 pound green bean 8 garlic clove 8 dill weed 4 tarragon sprigs 4 teaspoon black peppercorn 4 teaspoon prepared horseradish 1 1/2 cup distilled white vinegar 1/4 cup kosher salt 3 tablespoon sugar, granulated 2 1/2 cup water 4 quart unpeeled cucumbers 8 white onion 2 green bell pepper 1/2 cup salt 1 ice 1 1/2 teaspoon turmeric, ground 2 teaspoon mustard seed 2 teaspoon celery seed 1/2 teaspoon cloves, ground 5 cup sugar, granulated 5 cup apple cider vinegar Here is an old southern favorite that is delicious as a condiment or great added to tuna, chicken and shrimp salads. Begin preparing the pickles at least three days before you plan to serve them.
1 4 pound piece watermelon 8 cup water 2 cup sugar, granulated 1 1/4 cup apple cider vinegar 8 whole black peppercorn 2 cinnamon stick 1/2 teaspoon pickling spice 1/4 teaspoon allspice, ground 1/4 teaspoon powdered ginger southern Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.
1 small sweet onion 2 medium pound pickling cucumbers 1 large dill 1 tablespoon yellow mustard seed 2 teaspoon white peppercorns 1 1/2 cup apple cider vinegar 1 cup water 1 cup sugar, granulated 3 coarse tablespoon kosher salt 2 teaspoon dill seed vidalia By: Amelia Saltsman 2 1/4 cup water 2/3 cup red wine vinegar 6 1/8 thick inch thick rounds fresh horseradish 4 dill weed 2 tablespoon salt 2 teaspoon coriander seed 1 1/2 teaspoon black peppercorn 1 teaspoon fennel seed 1 teaspoon yellow mustard seed 1/2 teaspoon whole allspice berries 1/2 teaspoon juniper berry 1 bay leaf 1 serrano chili pepper 1 pound pickling cucumbers 1/2 large red onion ingredient info, juniper berries are available in the spice of most supermarkets persian By: chef Tony Maws 2 1/2 cup champagne vinegar 1 cup water 3 tablespoon sugar, granulated 1 tablespoon kosher salt 1 tablespoon coriander seed 1 tablespoon black peppercorn 6 cardamom pods 1 bay leaf 1 star anise pod 2 pound jerusalem artichoke 3 kirby pound cucumber 4 bay leaf 2 dried red chili pepper 2 teaspoon black peppercorn 2 tablespoon coriander seed 2 tablespoon mustard seed 2 teaspoon fennel seed 2 teaspoon cumin seed 2 cup white vinegar 1 cup water 10 garlic clove 2 tablespoon kosher salt 2 tablespoon sugar, granulated 
12 medium carrot 8 large spearmint sprigs 2 teaspoon cumin seed 1 1/2 cup white wine vinegar 1/4 cup water 6 garlic clove 2 1/2 tablespoon kosher salt 1 1/2 tablespoon sugar, granulated 
1 pound okra 4 small dried red chili pepper 2 bay leaf 2 garlic clove 1 teaspoon dill seed 1 teaspoon coriander seed 1 teaspoon black peppercorn 1 1/2 cup water 1 1/2 cup apple cider vinegar 1 1/2 tablespoon kosher salt 3/4 cup water 3/4 cup apple cider vinegar 4 teaspoon kosher salt 1 tablespoon sugar, granulated black pepper 1 teaspoon rosemary 2 garlic clove 1 pound green tomatoes, and 1/4 to 1/8 inch thick vegetable oil 2 kosher dill pickles, 1/4 inch thick all purpose flour 2 large egg 1 fine cup dry bread crumb blue cheese salad dressing and hot sauce Chef Michael Chiarello's antipasto must chill overnight before serving, so plan accordingly.
3/4 cup tomato sauce 1/2 cup tomato ketchup 1/3 cup lemon juice 1/4 cup extra virgin olive oil 1/4 cup white wine vinegar 1 tablespoon worcestershire sauce 1 tablespoon bottled horseradish 1 tablespoon golden brown sugar 1 garlic clove pinch cayenne pepper kosher salt one 2 pound cauliflower 4 medium carrots, on the diagonal 1/3 inch thick 4 1/2 inch celery 1/2 cup white wine vinegar 1 small pound button mushrooms, stems 1/2 cup black pepper three 6 ounce cans italian tuna packed in oil 6 caper filled anchovies 1/2 cup canned california black olives, pitted 1/2 cup pimiento stuffed spanish olives 3 small kosher dill pickles 1/2 cup pickled onions one 6 1/2 ounce jar marinated artichoke hearts italian 
The tangy lemon aioli in this recipe by NOLA
3 cup water 1 cup red wine vinegar 2 bay leaf 2 tablespoon dried oregano 2 tablespoon sugar, granulated 1 tablespoon kosher salt 1 teaspoon crushed red pepper 1 teaspoon ground fennel 1 teaspoon black pepper 1/2 small cup carrot 1/2 cup shiitake mushroom 1 jalapeño chili pepper 1/2 cup turnip 1 pound shrimp 3 large artichoke 2 cup water 1/2 cup olive oil 1/4 cup dry white wine 2 lemon 3 bay leaf 1 teaspoon kosher salt 1 large egg yolk 2 1/2 tablespoon lemon juice 1 tablespoon dijon mustard 1 teaspoon lemon zest 1/4 teaspoon kosher salt pinch black pepper 1 1/4 cup canola oil dijon By: Adapted from Donald Link 
%2f235580&media=http%3a%2f%2fimage.yumdom.com%2f235580.jpg&description=Acar+Timun+(Javanese+Cucumber+and+Carrot+Pickle) "Pin it")
This relish is an easy-to-make version of Indonesian pickle. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
1 1/2 tablespoon kosher salt 3 shallot 1 1/2 long cucumbers, ″ long x 1/4″ wide sticks 1 long large carrot, ″ long x 14″ wide sticks 2 1/2 tablespoon sugar, granulated 2 tablespoon rice vinegar 2 green thai chiles Don't worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish "cooking" overnight in the tangy citrus marinade.
2 tablespoon Old Bay Seasoning 3 large pound shrimp 6 bay leaf 1/2 cup lemon juice 1/2 cup orange juice 3 garlic clove 2 tablespoon extra virgin olive oil 1 medium onion 2 tablespoon mustard seed 1 tablespoon kosher salt 3/4 teaspoon crushed red pepper 1/2 teaspoon celery seed 1/2 teaspoon turmeric, ground 1 1/2 cup water 1 cup distilled white vinegar 3 tablespoon sugar, granulated 1 red onion 2 serrano chili pepper 1/8 teaspoon crushed red pepper indian By: Monica Bhide 
You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. 'They're loaded with flavor and so easy to make,' assures Marie Wladyka of Land O' Lakes, Florida.
1 medium cucumber 2 small onion 3/4 cup sugar, granulated 1/2 cup vinegar 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon mustard seed florida By: Marie Wladyka 
Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.
1 1/2 pound daikon radish 1 bunch red radishes, and each 6 1 tablespoon kosher salt 1/4 cup rice vinegar 3 tablespoon sugar, granulated 1 tablespoon very thin matchsticks of ginger japanese By: Lillian Chou 2 large european cucumbers 3/4 cup rice vinegar 3/4 cup water 6 dried red chili pepper 1 tablespoon salt 1 tablespoon sugar, granulated szechuan 12 pickling cucumbers 2 cup water 1 3/4 cup distilled white vinegar 1 1/2 cup dill weed 1/2 cup sugar, granulated 8 garlic clove 1 1/2 tablespoon coarse salt 1 tablespoon pickling spice 1 1/2 teaspoon dill seed 1/2 teaspoon crushed red pepper 1 pint dill pickle 1 large egg 1 tablespoon all purpose flour 1/2 teaspoon hot sauce 1 1/2 red chili pepper, ground 1 teaspoon garlic powder 1/4 teaspoon salt 1 teaspoon paprika vegetable oil By: Theresa Grant 
This recipe came from my grandmother, who used peas in her version instead of pickles. My mother changed the recipe and I have altered it even more. The flavors of these ingredients blended together in what is reminiscent of a cold macaroni or potato salad will be your family's new favorite!
8 ounce uncooked elbow macaroni 2 dill pickle 6 ounce colby jack cheese 1 6 ounce can albacore tuna 1/2 cup light mayonnaise 1/2 teaspoon prepared yellow mustard 1 teaspoon dill pickle juice 
These pickles will keep, refrigerated in an airtight container, three to five days. If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
6 kirby cucumber 1 small fresh dill 12 whole black peppercorn 1 cup white wine vinegar 1 teaspoon salt 1/4 cup sugar, granulated 1 clove garlic english By: Martha Stewart Living 
4 cup assorted chiles 1 1/2 cup distilled white vinegar 3 garlic clove 2 tablespoon black peppercorn 2 tablespoon kosher salt 2 tablespoon sugar, granulated 2 tablespoon coriander seed thai By: The Bon Appétit Test Kitchen 
This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.
1 medium red onion 1/4 cup red wine vinegar 1/2 teaspoon sugar, granulated kosher salt mexican By: The Bon Appétit Test Kitchen 
8 2 1/2 inch beet 3/4 cup red wine vinegar 3/4 cup dry red wine 1/2 cup sugar, granulated 1 1/2 teaspoon kosher salt 3 whole star anise pods By: Kevin West 
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months. This recipe will make about 2 1/2 pounds, and though you might be tempted to put it all into one big jar, you'll be better off using several smaller jars because the contents of an open jar loose their freshness.
10 ounce button onions 10 ounce baby carrot 10 ounce white celery, stalks only, stripped of filaments medium cauliflower 1 quart white wine vinegar bay leaf 1 teaspoon black peppercorn 1 tablespoon salt little several sterile jars, with lids that seal well, and the little plastic mesh depressors that keep the contents of a jar submerged 10 medium ounce onion 1 1/2 cup malt vinegar 1/2 cup water 3 tablespoon dark brown sugar 2 tablespoon pickling spice 1 piece ginger
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