Pickle

This recipe is an accompaniment for Grilled Steaks with Red Chile Sauce.

Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer.

The best way to eat sugar snap peas is right off the vine. This recipe ranks a close second, though. I pickle any sugar snap peas that the kids don't eat right away, and continue to enjoy them for weeks after the pea vines have wilted away.

These pickled peppers work well with Cheddar and other firm/hard cheeses.

This recipe can be prepared in 45 minutes or less.

These plums nicely complement pork or lamb chops. You can slip off the skins before eating if you like.

A colorful addition to any appetizer platter, this snappy dish makes a nice lunch when eaten on its own with some crusty bread on the side.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

The trick to pickling today is to find fresh herring or fresh salted herring. Once you've pickled it, use the herring in any favorite recipe, or just mix it as I do, with sour cream, red onion, and dill, to break the fast of Yom Kippur. It will keep for weeks.

A Scandinavian table is seldom without them.

A charming alchemy takes place when you "quick-pickle" red onions. They act very sweetly with a wide range of birds, meat, and fish, and I also use them in Papas a la Huancaina and Conch Salad.

After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other meats. They are even served with frankfurters sold at street kiosks, much like the sauerkraut that often tops the hot dogs sold here.