Pickles are both salty and sour, so they're often used to jazz up sandwiches, appetizers, and potato, egg, or tuna salads.
Pickle juice is a decent substitution for vinegar.
Caper berries are large capers. They're sometimes used instead of green olives to garnish martinis.Learn more
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.Learn more
includes preserved Sichuan mustard greens, preserved Sichuan kohlrabi, snow pickle = red-in-snow, and salted cabbage = winter pickle.Learn more
This is a small pickle that's flavored with dill, tarragon, and other herbs and spices. It's a heavenly accompaniment to pâté.Learn more
Gherkins are pickles made from smaller cucumbers, and tend to be crunchier than, say, dill pickles. They can be sweet or sour.Learn more
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.Learn more
To make your own: See the Pickled Cauliflower recipe posted by the Internet Che.Learn more
pickled nasturtium buds
To make your own: See the Homemade Capers recipe in the Internet Chef's Recipe Archive.Learn more
pickled string beans
To make your own: See the Pickled String Beans recipe posted on RecipeSource.com.Learn more