Pickle & Preserve

Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.

Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.

Plum wine is a traditional Japanese aperitif that's wonderful straight or with a splash of soda.

These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.

These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Invite the gang to make their own lettuce wraps with fall-apart tender pork, rice, and pickled radishes and carrots.