I’m the type of person who will grab the pickles lying around in my fridge and start munching on them. There are a lot of other snacks that bring crunch and salt – I’m looking at you, potato chips – but when it comes to things that aren’t just junk food (veg, after all!) And pair well. with a wide variety of other foods, pickles can’t be beat.
[You don’t need a lot of time to make — and then eat — great pickles]
You can, of course, go all the way from canning in a double boiler to help stretch your premium over several months. More often than not, I’m tempted by a quick marinade, which can be easily done with a ton of different fruits and vegetables and gives you enough to enjoy for at least a week, if not longer. Here is a mix of the two types of recipes from our archives.
Easy pickled beets. You don’t even have to worry about worrying about the beets, as this recipe starts with canned goods.
[Browse our Recipe Finder for more than 9,000 Post-tested recipes at washingtonpost.com/recipes]
Flank gyros with quickly marinated carrots. With or without the gyroscopes, you will find many uses for pickled carrots as a condiment for other sandwiches and snack boards.
Marinated parsley or sage. Here is an exceptional and unique strategy to make a dent in your bulky herbaceous plants this summer.
[When life gives you herbs by the fistful, put them to use in sauces, salads and drinks]
Quick marinated avocados. Have you found yourself with unripe avocados and don’t feel like waiting to make guacamole? Try this Palestinian accompaniment.
Bean and poblano tacos with quickly pickled onions. A trio of citrus juices – grapefruit, orange and lime – adds sparkle to the red onion. For a different take with mustard seeds and garlic, check out these Quick Pickled Onions.
Marinated rhubarb. Use the recipe as a guide and try experimenting with different flavors and spices.
“Hamburger” Dill Pickle Chips. It’s the simple sandwich pickle you know and love. For other similar possibilities, see Pickled Cucumbers and Quick Dill Pickle Relish.
Grapes marinated in cardamom. You can snack on them for up to 3 weeks after preparing them. In addition to cardamom, the spice blend includes cinnamon, allspice, and black pepper. Pickled peaches are another fruit to try.
Pickled red onion and chard stems. Don’t toss those chard stalks when you can use them in this thrifty and vibrant pickle.
Cocktail onions marinated in sherry. Upgrade your home bar game with these little gems.
More from Voraciously:
Eggplant can be a proposition of love or hate. Here’s how to treat it properly.
How to Pick, Store, Clean and Cook Peak Summer Corn
This reliable jam recipe will have you savoring the best berries and stone fruits all year round
6 Ways to Cut Down on Salt – and Retain the Flavor – When Cooking at Home