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ideas pickle week
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For when you find yourself in a pickle—or at least with a big jar of them on hand.
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Who you callin' tart?
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This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.
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A pickle can be a symphony of flavors. Be creative with pickling spices—try throwing in the whole kitchen sink if you like. Experiment with different accents: cumin seeds and coriander for an Indian pickle; caraway, celery, and mustard seeds to evoke Eastern European flavors; ginger, garlic, bruised lemongrass, and a shot of soy for a taste of Southeast Asia. For a crisp pickle start with crisp fruits and vegetables; those that are just shy of ripe work well.
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I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich.
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With homemade quick pickles, this will be your new signature side dish.
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Vegan
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A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.
Quick
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ATTN: Pickle lovers. We’re here for you.
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Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.
Vegan
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I give my version of classic pickle relish a twist by using green tomatoes and cabbage rather than the usual cucumbers.
Easy
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Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.
Articles
(64)
Culture
Come on in, the brine is fine
Rachel Sanders
techniques
In case you missed it, all of our Pickle Week posts are still here for your reading pleasure
Sam Dean
Culture
Pickle chips, pickle marshmallows, pickle lube—pickles are hard to escape and impossible to resist
Elliott Harrell
Cooking
Let the Portlandia jokes ensue
Danielle Walsh
Culture
Alex Beggs
techniques
Here’s everything you need to know.
Ali Francis
Videos
(128)
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Welcome to Taste Buds, the show where we pair our very own Brad Leone with different guests to explore any food or food-adjacent topic under the sun. This week Brad is joined by Liza Koshy for a tag team tour through 9 varieties of pickles.
Liza Koshy is the host of Chopped: Next Gen. All episodes are now available on Discovery+.
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Drag Queen and pickle expert Miz Cracker is back in the Bon Appétit Test Kitchen AGAIN. This time Carla teaches her how to make pickles and what her family calls 'friendly sandwiches,' a pickle-heavy grilled cheese with ham.
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
Read more: 23 Recipes With Pickles, for Pickles, and by Pickles
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Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation.
Read more: 23 Recipes With Pickles, by Pickles, and for Pickles
Read more: 23 Recipes With Pickles, by Pickles, and for Pickles
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Welcome back for episode 88 of It's Alive with Brad Leone where this week our man with the plan sets out to pickle peppers. Now, pickled peppers obviously present a great tongue twister for a master linguist like Mr. Leone, but the real appeal lies in that they're delicious and add a kick to nearly anything. Make a jar and it will keep in the fridge for up to two weeks, giving you access to these chill chilies right when you want them.
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Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”
Get our recipe: Quick-Pickled Red Onions
Get our recipe: Quick-Pickled Red Onions
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://light-body.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://light-body.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://light-body.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/