Pickles & Ferments
Pickled peaches, strawberries, and green onions show that preserving with acidity extends beyond cucumbers. Fermented preparations add another approach, with each recipe setting out its own method and storage requirements.
Browse the posts below, or choose a subcategory when available.
Lacto-Fermented Vegetables
Carrots, cauliflower, and cabbage take on a tangy character in these fermented preparations. Browse the recipes for their particular seasoning, fermentation method, and guidance on handling the finished vegetables.
In this collection
Pickled Beets
Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Ingredients 2 15-ounce cans Libby’s Small Whole Beets 2 cinnamon sticks 1 cup beet water 1 cup…
Mexican Pickled Pintos, Corn, and Poblanos
Smoky roasted poblanos, sweet corn, and tender pinto beans meet a tangy, cumin-scented dressing in this colorful Mexican-inspired relish. Spoon it over tacos, pile it onto tostadas, or…
Brandied Fruit
An innovative use of yeast in fermenting favorite fruits for a sauce used on desserts, meats and many other foods. Many people prepare Brandied Fruit Sauce in decorative…
Spiced Apple Rings
Ruby-red spiced apple rings combine tart apples, cinnamon candies, cloves, allspice and pepper. Serve with ham, pork or turkey, or package as refrigerated gifts. Prep: approximately 20–30 minutes…
