1 / 17
Quick Pickled Radishes
This pickled radish recipe is the perfect addition to tacos, barbecue or just about any sandwich you can dream of. Each sliced radish is just a little bit sweet, slightly crunchy and has an amazing amount of zing. You're probably going to want to have a batch in your fridge at all times! —Colleen Delawder, Herndon, Virginia 2 / 17
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa 3 / 17
Mom’s Pickled Carrots
My mother is the only other person I’ve known to make this recipe. In fact, when I take it to a picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania 4 / 17
Refrigerator Jalapeno Dill Pickles
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota 5 / 17
Pickled Mushrooms with Garlic
I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. —Joyce Anderson, Chico, California 6 / 17
Pickled Eggs with Beets and Hot Cherry Peppers
Because my grandmother didn’t measure anything when she cooked, I had to guess when I decided to duplicate her recipe for pickled eggs. The color becomes more intense the longer they marinate. —Judie Thurstenson, Colcord, Oklahoma 7 / 17
Pickled Rainbow Chard
Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin 8 / 17
Pickled Beets
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina 9 / 17
Pickled Green Beans with Smoked Salmon Dip
I came up with this appetizer for my son, who's big on delicious but healthy food. The lighter beans-and-dip combo has won over even finicky eaters. —Dinah Halterman, Harmony, North Carolina 10 / 17
Spicy Pickled Grapes
I love sweet and spicy flavors, so I created these pickled grapes. They are excellent as an appetizer, a sneaky addition to salads or a topper in your favorite Bloody Mary. —Carla Hinkle, Memphis, Tennessee 11 / 17
Pacific Northwest Pickled Shrimp
This refreshing recipe is one of my husband's favorites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive! —Kathy Wright, Highland, California 12 / 17
Pickled Mushrooms for a Crowd
Serve tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota 13 / 17
Pickled Bell Peppers
Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. —Heather Prendergast, Sundre, Alberta 14 / 17
Pickled Eggs with Beets
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas(Did you know that pickled eggs were one of Martin Luther King Jr.’s favorite foods?)
15 / 17
Belarus Pickled Carrots
My mom’s holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. —Lily Julow, Lawrenceville, GA 16 / 17
Khmer Pickled Vegetable Salad
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas 17 / 17
Pickled Shrimp with Basil
Red wine vinegar plus the freshness of citrus and basil perk up marinated shrimp with hardly any prep. Serve over greens if you'd like a salad. —James Schend, Pleasant Prairie, Wisconsin Originally Published: August 20, 2020