Did you know the oldest pickled cucumber relic dates back to 2030 BCE? Today, pickled foods transcend global cuisines and cultural practices and can be made with nearly any variety of edible fruits and vegetables. Pickling is more than a simple, sour, and addictive way to prolong the shelf life of fresh produce. Pickled foods add layers of flavor to any dish. They are also probiotic, and often prebiotic, making them a tasty dietary staple to support good gut health.

So what do you say we get to pickling? We’ve wrangled up the top pickle recipes from the Edible San Diego archives to help inspire pickling adventures throughout the summer months.

Find these recipes and more here on ediblesandiego.com and tag us in your pickling posts with #ediblesdiscooking.

Early Summer

Crunchy Pickled Rhubarb Slaw

Feta Panzanella with Pickled Cherries

Quick-Pickled Kohlrabi

Mid Summer

How to Pickle Japanese Cucumbers

Pickled Carrot Noodle Bowl

Pickled Watermelon Rind

Late Summer

Farro Salad with Pickled Apples

Sweet and Spicy Pickled Peppers with Celery Seeds

Piloncillo Pickled Pears

Hero image by Olivia Hayo.

Originally published in issue 74.

Cover illustration by Tim Topalov for Edible San Diego.
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