Pickles Category

Caper berries are large capers. They're sometimes used instead of green olives to garnish martinis.

Capers are pickled flower buds, and very salty. You can get them pickled in brine (top photo) or salted (bottom). Look for them in the pickle section of your grocery store, or in delis. The smallest ones are more expensive, and more highly esteemed. Rinse them before using.

includes preserved Sichuan mustard greens, preserved Sichuan kohlrabi, snow pickle = red-in-snow, and salted cabbage = winter pickle.

This is a small pickle that's flavored with dill, tarragon, and other herbs and spices. It's a heavenly accompaniment to pâté.

Gherkins are pickles made from smaller cucumbers, and tend to be crunchier than, say, dill pickles. They can be sweet or sour.

This Korean specialty is made with cabbage, vinegar, garlic, and hot chile peppers, all of which are put into jars and allowed to ferment. It's spicy and very good.

To make your own: See the Pickled Asparagus recipe on RecipeSource.com.

To make your own: See the Pickled Beets recipe on RecipeSource.com.

To make your own: See the Pickled Carrots recipe on RecipeSource.com.

To make your own: See the Pickled Cauliflower recipe posted by the Internet Che.

To make your own: See the Pickled Eggs recipe on RecipeSource.com.

See the Japanese Rosy Pickled Ginger posting on RecipeSource.com.

To make your own: See the Homemade Capers recipe in the Internet Chef's Recipe Archive.

To make your own: See the Pickled Okra recipe on RecipeSource.com.

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To make your own: See the Pickled String Beans recipe posted on RecipeSource.com.