Pickling

Pickling is a great way to preserve seasonal produce throughout the year, and it's used in countless cuisines around the world—from Japanese gari (pickled ginger) to German sauerkraut. To stick with a classic, opt forpickling cucumbers要芬达stic topping for your next burger. Or branch out a bit and try deliciouspickled blackberriesto add character to your next salad or charcuterie plate. You can pickle almost anything, so get started with the recipes from Food & Wine's guide.

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Grandfather’s Pickles

These vinegary North Carolina–style pickles from chef Joe Kindred don’t use any sugar. The extra acidity makes them the perfect accompaniment for a juicy lamb or beef burger loaded with cheese.Slideshow: How to Make Pickles

Pickled Fennel

Chef Joshua McFadden of Ava Gene’s in Portland, Oregon, pickles fennel in early summer, at its peak, and then uses it in everything from grain salads to sandwiches piled high with salumi.Slideshow: More Fennel Recipes

Pickled Green Almonds

Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: More Pickled Recipes

Pickled Jicama and Shiso

Pickles are a key part of many Japanese meals. These crunchy and delicious ones take only a few minutes to prep and need as little as one hour before they’re ready to devour.Slideshow: More Pickled Recipes