Pickled to Perfection

Appalachians have long embraced pickling as a way to preserve food. Come to find out, you can pickle just about anything—and we are about to prove it!

prepared, styled, and photographed by CARLA WITT FORD

Pickled Peaches

Cinnamon and cloves turn this summery fruit into something distinctly fall. Try them over your favorite vanilla ice cream for a mouthwatering dessert.

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Pickled Cherries

A sweet and sour bite, these cherries are a delicious treat you won't be able to put down.

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Pickled Blueberries

These tasty morsels will brighten any drab salad with both color and flavor.

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Koolickles

A sweet and dilly combination that shouldn't work, but definitely does. Biting into a Koolickle reveals brilliant colors that are sure to delight, along with the distinct Kool-Aid flavor evocative of childhood

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Pickled Shrimp

Added to a luncheon menu, this recipe would make any Junior League member proud.

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Pickled Mustard Eggs

A showstopper in color and flavor, these sunshine-y eggs are a tangy treat for a salad, charcuterie board, or casual afternoon snack.

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Brined Lemons

An easy peasy lemon squeezy recipe for your new favorite ingredient. These lemons are simple to make and are guaranteed to bring a bright and citrusy touch to your next meal.

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Horseradish Sweet Pickles

That average jar of dill pickles in your shopping cart can take on a whole new life with a little sugar, vinegar, and horseradish. Sweet and crispy with a delightful kick, they’ll be your new favorite way to eat pickles.

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Pickled Red Onions

This tried-and-true creation doesn’t have to be a restaurant-only acquisition.

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Pickled Corn

A must-have topping for all your favorites: salads, tacos, and so much more!

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Pickled Asparagus

Make asparagus season last so much longer with this recipe for delicious pickly flavor.

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How to process with a water bath

Pickling can range from overnight immersion in an acidic solution in the refrigerator for flavor and short-term preservation to sterilization in sealed jars for long shelf-life. Processing your pickles in canning jars with new canning lids in a water bath is easy and requires just a few kitchen tools: a large stockpot, a canning rack, and a jar holder. Here’s how:

1. Boil water in a large saucepan.

2. Place a rack in the bottom of a large stockpot and fill halfway with more water. Bring to a boil and lower jars 1 inch apart into the boiling water using a jar holder. Pour in more boiling water from your saucepan to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.

3. Remove jars from stockpot and cool to room temperature, 8–12 hours. You’ll hear the satisfying “pop” of your canning lids as the jars cool!

READ MORE ARTICLES FROM WV LIVING’S FALL 2023 ISSUE