In the pickling mood? Or do you always have some celery left over from a large bunch? I first tried these celery pickles while in Portland and I realized how much I enjoy celery when it is pickled even though I dislike it raw by itself!

Click here for this recipe: http://www.notquitenigella.com/2017/08/06/celery-pickle-recipe/

Do you love Bacon? Do you love Pickles? Now you don’t have to choose!

Find this recipe & video here: http://www.delish.com/cooking/recipe-ideas/recipes/a54558/bacon-pickle-fries-recipe/

It is so easy and fun to make your own pickles! Have you ever tried it? I have seen some different methods, but this is by far the easiest, quickest, and so yummy!

I wanted to use basil, because I have two hydroponic basil plants that grow so fast, I cannot keep up with using all that basil! So these pickles are a perfect way to remedy that situation. I added in garlic and jalapeno because…well, just because I like garlic and jalapeno!

Click here for this recipe: http://www.dizzybusyandhungry.com/jalapeno-garlic-basil-pickles/

An easy recipe for refrigerator pickles or canning whole, minis, spears, or coin-shaped pickles!

Dill pickles are surprisingly easy to make. I made a few batches before I found the combination of ingredients that were the right balance of tangy, salty, garlicky, dilly and with just a touch of heat. These are especially fast to prep as a refrigerator pickle. If you want them to be shelf stable for an extended time, this recipe is also suitable for canning.

Find this recipe here: http://www.theyummylife.com/Dill_Pickles

Pickles are one of the most divisive foods out there, and he and I are on different ends of the pickle-enjoyment spectrum. I’ve always loved pickles, but he can’t stand them. Still, when he offered me the pickle juice shot, I wasn’t all that interested.

However, it did make me wonder why they were giving pickle juice to runners.

I realized pickle juice must have some exercise benefits, but what were they exactly?

This started my deep dive into the internet — luckily, LittleThings has covered the benefits of pickle juice before, so I didn’t have to look far before I found some answers.

Before long, I decided to try it for myself.

Scroll through here to learn more about what happens to your body on pickle juice: https://www.littlethings.com/benefits-of-pickle-juice/

I want to share an easy-to-make-recipe, that’s old school pickling preservation with a new twist (or stem as the case may be) using fresh cherries for the pickling fruit.

The full recipe is coming up, but essentially you jar up some fresh cherries, pour a spicy little concoction of vinegar, sugar and water over the cherries, seal the tops, pop the jars into a water bath to simmer, remove and let rest for several weeks before eating to engage the flavors and complete the pickling process. And as sure as Bob’s your uncle, you’ll have some tasty tongue ticklers for your next soiree, meal or snack.

Click here for this: http://tallcloverfarm.com/17602/sweet-cherry-pickles

These traditional Japanese carrot pickles are great on their own as a snack or appetizer, but their flavor and texture truly shine when paired with other Asian dishes. This recipe is gluten-free, oil-free, soy-free, and super quick to prepare.

Find this recipe here: http://www.vegkitchen.com/recipes/japanese-carrot-pickles/

Fig-flavored balsamic vinegar is pretty common, so I thought, Why not make my own?” says Ernest Miller. It was a great idea: This recipe creates not only that delicious vinegar, but also all the tender whole figs that are infused with it. To guarantee that the figs remain whole, the chef suggests using firm fruit, since the double cooking process would break down very ripe figs.

Find this recipe here: http://www.foodandwine.com/recipes/pickled-figs-in-balsamic-vinegar

Do you have an abundance of zucchini? These pickles will give dill pickles a run for their money, they are crisp and tasty like their dill counterparts but maybe even better in taste.

Click here for this recipe: http://pioneerthinking.com/how-to-make-zucchini-pickles

This prawn pickle recipe is not the Balchao prawn which is famous in Goa but you can trust me, this is good and if you are a prawn lover then the small chunky shrimps can take you to a level of ecstasy. The Prawn pickle is a new entrant to the team at service currently, which includes green chili pickle, olive pickle, a large jar of a newly made jack fruit pickle and also the all season mango pickle.

Click here to see the recipe & more: https://www.pikturenama.com/recipe/prawn-pickle-recipe-for-the-love-of-the-pickles/

Sometimes, just a simple tweak to the spices you add to your sauerkraut can expand and enhance the flavor in a way that can make a profound difference. There are many different ways to spice up your sauerkraut and this recipe for Garlic Cumin Sauerkraut is one of my favorites. Garlic and cumin are tasty spices on their own, but when combined with the tartness of sauerkraut, the result is rich and nuanced. If you’re ready to “mix it up” a little, I encourage you to give this recipe a try. Once you start playing with different spices in your sauerkraut, you may find yourself inspired to try other creative spice mixes of your own.

Find it here: http://www.fermentationrecipes.com/garlic-cumin-sauerkraut-recipe/2244

This is great if you’ve got a glut of homegrown courgettes, as it will keep for a few weeks in the fridge. Almost all pickles go brilliantly with cheese, and this one is no exception. Pop a spoonful in a toastie for a flavor sensation!

Click here for this recipe: https://www.thesun.co.uk/tvandshowbiz/4018837/try-jamie-olivers-barbecued-mackerel-with-courgettes-chilli/

This refrigerator dill pickles recipe with stop you from ever buying pickles again.

I have done pickled green beans and pickled carrots on Snack Girl but never cucumbers.

What was I waiting for? I have no idea. Maybe I thought cucumbers were too obvious.

Click here for this recipe: https://snack-girl.com/snack/refrigerator-dill-pickles/

I’m a sucker for fried food, deep fried dill pickles just sound and taste so much better to me. I’ve really slowed down on my food frying since I’m in need of a new deep fryer. So I guess it’s about time for me to do a little shopping on Amazon and find me a new one.

I don’t have a set recipe on what my main ingredients are cause I’m sure I will change them here and there. This recipe is what I actually had in the fridge to use at the time and they worked out great. I love when you can substitute ingredients in or out, so you don’t have to run to the store or holler at your son to run out for ya. I’m sure my son is about done with all the running to the store for this and that. But if he wants to eat, he will run my errands.

BTW- these are great on a burger!

Click here for this recipe: http://trish-the-dish.com/deep-fried-dill-pickles/

Seasonal herbs, fruits and vegetables aren't just for the plate or the pot. They are as easily for the pitcher and the glass.

Be the toast of the town by enhancing your cocktail with something gathered from the garden or farm market.

We're not just talking about celery in the bloody mary or muddled mint in the mojito. When it comes to garden-to-glass refreshment, the only limit is your imagination, say the professionals.

A little juicer kept in a handy spot is used to whirl the vegetables and fruits for customer favorites such as mango margaritas, strawberry-basil mules, and one of Ms. Dallow's favorites — which she hasn't given a moniker — cucumber-flavored gin with rosemary and fresh-squeezed grapefruit juice.

Ms. Dallow said she and other staff will gather for a confab and talk about the tastes they want to create such as pickle-infused vodka.

Read more & see recipes here: http://www.post-gazette.com/life/food/2017/08/02/Cocktails-from-the-garden/stories/201708030002

Are you familiar with garlic scapes? They’re the curly, wonky shoots that pop up from garlic plants in late spring and early summer. They range in thickness from hefty-chive to green-onion size and they smell and taste like mild garlic. If you’re a fan of garlic (and I assume you are if you spend much time here on Foodie with Family), then you are quite likely to be a fan of garlic scapes.

Garlic scapes are versatile; they taste amazing chopped up fresh and added to salads, in pesto, sautéed with bacon, on top of pizzas, and more. PICKLED garlic scapes take that fabulousness to an even higher plane. They add a little tang of vinegar and a hint of spice to the party. I’ve been known to fish a cold, pickled garlic scape out of the jar and munch it plain. Granted, this is a pretty bad idea if you’re going to go out to a party where you’re going to be cheek-to-jowl with a lot of people, but if you’re staying home and your sweetheart eats one, too, you’re golden. This may or may not be one of the reasons I’m a homebody.

Read more and get the recipe here: http://www.foodiewithfamily.com/pickled-garlic-scapes-make-ahead-monday/#comment-374490

Guys, have you tried making refrigerator pickles before?!?

I know, I know, I’m a little late to the party on this one. Frankly, I’m late to the entire liking-pickled-foods club in general. They’ve just never really been my thing. And some of those soggy, sour, store-bought pickles I tried as a kid were definitely not my thing.

But earlier this summer, my mom mentioned that she has been making refrigerator pickles non-stop, and insisted I give them a try. And somewhat to my surprise, I loved them. Like, made one batch, and then another, and then another loved them. Like, started buying English cucumbers in bulk loved them. Like, where-the-heck-have-these-crisp-and-garlicky-and-freaking-irresistible-guys-BEEN-all-my-life loved them.

So of course, I had to share them with you, in hopes that you might love them too. ♥

Click here for this recipe: https://www.gimmesomeoven.com/easy-refrigerator-pickles-recipe/

Two fermented foods that compliment each other! On a scorching summer’s afternoon, a sip of a sweet cider or pint of beer can be just the ticket. But light, refreshing lagers are welcoming a new addition from America’s Midwest: the humble pickle.

The peculiar pairing is championed by pickle producer Joe McClure, based in Michigan.

“It complements the lager because of the slight vinegar and salt notes that get picked up,” he tells Esquire.

“Pickles are the perfect snack: cucumbers soaked in evil,” he adds.

Read more here: http://www.independent.co.uk/life-style/food-and-drink/pickle-in-beer-why-add-latest-drinking-trend-craze-alcohol-amstel-bus-light-a7833201.html

Here's a great burger and sandwich topper-Bread and Butter Jalapeno Pickles. I used my favorite easy Bread and Butter Refrigerator Pickle Recipe but only added jalapenos, no cukes. They stay crisp and are milder since I take out the membrane and seeds, or leave 'em in-you know your crowd.

Click here for this recipe: http://happierthanapiginmud.blogspot.com/2013/07/bread-and-butter-jalapeno-pickles.html

Want to liven up your summer table? Look no further than sour pickles. Naturally fermented, sour pickles are rich in beneficial bacteria and food enzymes, offering a dairy-free source of probiotics .

Vinegar pickles lack the beneficial bacteria found in traditional, sour pickles. To ferment real pickles they must go through lactic acid fermentation – a process that encourages the proliferation of beneficial bacteria.

Find this recipe here: http://nourishedkitchen.com/sour-pickles/

If you throw away the rinds after going to town on a watermelon, you’re doing it wrong. After a quick trip in the Instant Pot (and with the help of some sugar and hot sauce) the firm fruit skin will turn into tender watermelon rind pickles. The sweet and spicy snack can be chopped into a salad, served alongside a starchier meal, or simply as is. Finger-licking tasty as watermelon rind pickles are, the pressure-cooker is the real secret weapon behind this dish. Unlike most other watermelon rind pickle recipes, which call for too much precious times spent boiling or soaking, the Instant Pot cooks the rinds in just 10 minutes—proving it is worthy of its name.

Pile watermelon rinds, sliced lemons, salt, and sugar into a pressure cooker. Top with a hefty pour of your favorite hot sauce and set the Instant Pot to cook on high. When the pickles are finished, strain out the liquid because—bonus recipe—you can shake the brine with your favorite liquor for a summery cocktail like no other..

Click here for this recipe: http://www.extracrispy.com/video/3257/how-to-make-instant-pot-watermelon-rind-pickles

Let’s pickle some cucumbers! This spicy sweet and sour dill pickles recipe is our favorite and never disappoints! This spicy sweet and sour dill pickle recipe requires cooking the jars but there is nothing difficult about that. It only takes 10 minutes.

Also the longer you keep these pickled cucumbers in your pantry the better their flavor. For best results store in your pantry for at least 3 months before opening.

Find this recipe here: https://www.happyfoodstube.com/spicy-sweet-and-sour-dill-pickles/

When the cucumbers start coming out in droves, you know summer is officially here. This sweet pickle use lime instead of cukes! It is simple to make and can be served with roti, chapati & curd rice.

Find the recipe here: http://www.awesomecuisine.com/recipes/2150/sweet-lime-pickle.html#ixzz4nTsMUWKW

These alcohol infused pickles are for adults only!

Check out this recipe here: http://www.delish.com/cooking/recipe-ideas/recipes/a54046/drunken-pickles-recipe/

Dill Pickle Pasta Salad – Creamy macaroni salad loaded with tons of pickles. Because that’s how pasta salad is supposed to taste…pickley as s***!

This dill pickle pasta salad is THE macaroni salad that you need to be eating this summer!!

It’s the right dish to bring to any brunch, cookout, or get together. Or, if you’re like me, grab a big spoon and just eat a big bowl of this creamy, tangy, crunchy goodness for lunch.

Click here for this recipe: http://www.bitchinbrunch.com/dill-pickle-pasta-salad/