Hi Reader,

A few summers ago, Alan came home to find every available flat surface in the kitchen occupied. Not metaphorically. Literally.
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There were jars on the counter. Jars on the table. Jars cooling on dish towels. Jars waiting their turn. Cucumbers floating in brine. Cherries steeping in vinegar. Something involving jalapeños that required opening a window and issuing a formal warning.
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He stood there for a moment, taking it all in.
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"What happened?" he asked.
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"I had produce," I said, as if that explained everything.
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And in my mind, it did.
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I've come to realize there are two kinds of people in summer. The first sees an overabundance of cucumbers, tomatoes, peppers, or whatever the garden, farmers' market, or well-meaning neighbor is foisting upon them and thinks, I should use these up.
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The second—and I'm guessing you might be one of us—looks at that same pile and thinks, This isn't food yet. This is a future pickle.
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Because pickling isn't really about preservation. Not entirely. It's about possibility. It's the belief that with enough vinegar, salt, sugar, and patience, something ordinary can become something irresistible. A cucumber becomes a condiment. A jalapeño becomes a secret weapon. A cherry becomes the thing guests talk about long after dessert.
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So if your refrigerator currently contains at least one mysterious jar and your fingers smell faintly of vinegar, welcome. You're among friends.

The Gospel According to the Pickle Jar

• Pickle beyond cucumbers. Cherries, mushrooms, shrimp, green tomatoes, onions—if it can fit in a jar, it can probably have a bright future in brine.
• Think of pickle juice as an ingredient, not a by-product. It can transform fried chicken, pork chops, potato salad, and countless other dishes with almost no effort.
• Balance is everything. Great pickles aren't just sour. They're a tug-of-war between acid, sweetness, salt, and spice.
• Refrigerator pickles count. You don't need canning equipment, a cellar, or a pioneer spirit. Some of the best pickles come from a simple jar parked in the fridge.
• Always make more than you think you'll need. This is less a tip than a law of nature. The jar you swore would last all summer will somehow be empty by Tuesday.

WHAT'S INSIDE...

• ​Sweet Pickle Relish​
• ​Pickled Jalapeno Peppers​
• ​Pickle-Brined Fried Chicken​
• ​Pickled Wild Mushrooms​
• ​Pickle Juice-Brined Pork Chops​
• ​Pickled Cherries​
• ​Refrigerator Sweet Pickles​
• ​Smoked Pickled Potatoes With Anchovy Aioli​
• ​Pickled Shrimp​
• ​Pickled Green Tomatoes​

​Sweet Pickle Relish​

⭐⭐⭐⭐⭐ 4.64 from 111 votes

This sweet pickle relish, made with cucumbers, sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else. So long, storebought.

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​Pickled Jalapeno Peppers​

⭐⭐⭐⭐⭐ 5 from 19 votes

These fast pickled jalapeno peppers, a Korean staple, are made with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything--tacos, grilled chicken, home fries, machaca, eggs. Takes only 20 minutes to toss together.

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​Pickle-Brined Fried Chicken​

If you've never tried pickle-brined fried chicken, it needs to go to the top of your must-make list. Now.

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​Pickled Wild Mushrooms​

Pickled wild mushrooms are such a wonderfully European thing. So easy to toss together. So wise in capturing something at the height of its season. So understated and yet sophisticated. Here's how to make them.

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​Pickle Juice-Brined Pork Chops​

⭐⭐⭐⭐⭐ 4.85 from 13 votes

Did you know that the leftover juice in your pickle jar makes a fantastic brine for tender, juicy pork chops? Terrific, right? And to be honest, it's even better than it sounds.

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​Pickled Cherries​

Pickled cherries are a quick, easy, unexpected way to extend cherry season. Tartly sweet, subtly spiced, and surprisingly hard to stop eating, these little gems ably extend summer.

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​Refrigerator Sweet Pickles​

These refrigerator sweet pickles are an easy homemade Scandinavian-style pickle. Simple to toss together, sweet as can be, and crisp as your favorite pickles from childhood. And there's no hot-processing canning required as these simply stay in the fridge.

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​Smoked Pickled Potatoes With Anchovy Aioli​

These smoked pickled potatoes are made by brining new potatoes in malt vinegar, deep-frying them, and serving them with homemade aioli.

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​Pickled Shrimp​

These pickled shrimp are a Southern staple made with poached shrimp and a spicy lemon, garlic, and dill brine.

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​Pickled Green Tomatoes​

These pickled green tomatoes have loads of flavor from the sweet and salty brine and the freshness of green tomatoes. You'll wish that you made more, I promise.

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