Pickle

Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt.

This dish is also known as Texas caviar.

Though you have to plan ahead, processing these pickles is worth the effort — we found the heat cooks the okra just a bit and helps them absorb the brine.

Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter. Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

Active time: 1 1/4 hr Start to finish: 5 1/2 hr (plus 1 week for flavors to develop)

I first tasted this Cantonese pickle in a commercial version that I bought in Seattle's International District. The pickle contained stem ginger, in thick pieces so tender that you could eat them right along with the other vegetables. If you happen to grow your own ginger, by all means use the stems in this recipe. Otherwise, include the ginger just as a flavoring. The children who have tasted this pickle love it just as much as the adults do.

When you're ready to slice these eggs, be sure to wipe your knife clean between every cut or you'll get the pink pickling liquid smeared on the yolk.

With a hint of smoky chipotle chile, this relish is a delicious departure from the usual cranberry sauce.

The recipe below is excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen.

Can be prepared in 45 minutes or less but requires additional unattended time.

There is no dessert course in a traditional Japanese meal. Instead, pickles that refresh the palate are often the last thing eaten.

Accompany this light main course with Buttery Rice Timbales.

Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.

Here is an old southern favorite that is delicious as a condiment or great added to tuna, chicken and shrimp salads. Begin preparing the pickles at least three days before you plan to serve them.