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Pickles

Explore 34 recipes, 1 article, 3 videos, and more

Westport River Barrel Cukes

Ingredients
  • 4 1/2 pounds pickling cucumbers, 3 to 5 inches long, blossom ends removed
  • 1 or 2 handfuls small fresh chiles of your choice, stabbed or slit twice
  • 1 large head garlic, minced
  • 1 cup grated fresh horseradish
  • 1 large onion, sliced crosswise about 1/2 inch thick
  • 1 handful fresh dill heads or fronds (optional)
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons coriander seeds, cracked
  • 1 tablespoon black peppercorns
  • 4 dried bay leaves, crumbled
  • 1 handful grape, sour-cherry, or oak leaves, well washed (optional)
  • 12 cups water
  • 3/4 cup white-wine vinegar
  • 7 1/2 tablespoons coarse salt
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Pickled Radishes

Time:10 mins
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Garlic Dill Pickles

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Tatiana's Dill Pickles

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Cucumber and Radish Pickles

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Dill Pickle Spears

Time:2 hours 15 mins
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Preserved Lemons

Other Ideas:
Lemons, Moroccan
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Phat Beets

Other Ideas:
Make-ahead, Red beets
Ingredients
  • 4 1/2 pounds large red beets, greens removed and washed
  • 1 piece fresh ginger, peeled and sliced crosswise into 12 1/8-inch thick rounds
  • 6 sprigs fresh rosemary (3 inches each)
  • 1/2 pound Spanish onions, peeled, cut in half lengthwise, then sliced crosswise into 1/4-inch thick slices
  • 1 tablespoon whole allspice
  • 1 cinnamon stick (3 inches long)
  • 1 teaspoon whole cloves
  • 4 cups cider vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup light-brown sugar
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Red Onion Pickles

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Dill-Pickle Chips

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