We Can Pickle That

Linda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home1/11Pickled Shrimp
Consider this dish a perfect addition to a picnic spread.
Photo by Chelsea Kyle, and Anna Stockwell2/11Quick-Pickled Carrots
If you cut your carrots thin enough, you don't have to cook them to make great quick pickles.
Hirsheimer & Hamilton3/11Pickled Nectarine Salad with Burrata
Swap out peaches for the nectarines if you like—either way the pickled fruit makes for one seriously delicious salad.

Michael Graydon and Nikole Herriott5/11Pickle-Brined Fried Chicken
Before frying, the chicken soaks in pickle brine for three hours, making it ridiculously moist and flavorful.

Gentl & Hyers7/11Turnips with Bacon and Pickled Mustard Seeds
Make a double batch of these picked mustard seeds—they add a pop of crunch and flavor to just about anything.
Gentl & Hyers8/11Tomato, Pickled Melon, and Burrata Salad
Refrain from removing the crunchy seeds from the melon: they just may be the best part.
Gentl & Hyers9/11Pickled Carrots with Tarragon
Thai chilies in the brine make these colorful carrots seriously spicy.
Gentl & Hyers10/11Heirloom Tomato Salad with Pickled Fennel
Sweet, juicy tomatoes are a great contrast to the spicy pickled fennel.
Romulo Yanes11/11Crunchy Sake Pickles
Salting and pressing the vegetables before pickling them makes them extra crunchy.

Zoe Denenberg


Genevieve Ko


