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Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.

Spiced pickled beets with a little kick from fermentation - beautiful on a holiday table.

Pickled Peaches-- These peaches are a pleasure to eat in autumn—but make them only in summer peach season, with fruit that's fully ripe but not too soft.

Hugh Acheson's Pickled Shrimp: Briny, faintly spicy pickled shrimp are a staple of Southern cuisine.

As the markets brim over with the sweet, juicy bounty of the midsummer harvest, set some of your haul aside for later with these recipes for compotes, jams, and preserves.

Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats. We use the rinds in this recipe.

Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals. This adapted recipe, which calls for fermenting the citrus with salt in the sun before blending it with a spice paste and lime juice, uses small and sweet Key limes rather than traditional Indian varieties.

This flexible recipe for lacto-fermented mixed pickles calls for whatever vegetables happen to inspire you at the market. We opted for carrots, and zucchini, but eggplants, radishes, or green beans will also do the trick.

The perfect balance of salinity lends itself to a nice, crisp pickle. This recipe for sour pickles achieves that goal with peppercorns, garlic, chiles, and grape leaves.

Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatán, Mexico.

Unripe, green bananas pickled in a garlicky brine — guineos en escabeche — make a refreshing condiment alongside the roast pork shoulder.

Infused with fragrant spices and aromatics, these Swedish pickled vegetables are a flavorful alternative to a traditional crudite platter.

This herbaceous eggplant pickle, also called torsh-e liteh, is best served with Persian rice dishes and stews.

These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes.

Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Their garlicky flavor combined with a vinegar kick adds a bright punch to all sorts of dishes.

32 recipes for pickling pretty much everything you can find at a farmer's market — from cukes to blueberries to chanterelles

It's the season for ramps! Make spring's bounty last all year with this recipe for pickling them.

Briny, faintly spicy pickled shrimp are a Georgia staple.

End-of-season tomatoes shine in a vanilla-scented preserve - make it now, eat it in winter!

Vanilla extract is one of those things that seems mysterious and magical, but is actually ridiculously simple to make at home.

DIY preserved lemons can be chopped up and added to Moroccan cuisine and salad dressings.

Pickled Peaches-- These peaches are a pleasure to eat in autumn—but make them only in summer peach season, with fruit that's fully ripe but not too soft.

Pickling takes the natural sweet-tart nature of the cranberry and amplifies it. Like so many cranberry concoctions, this one is so, so good with turkey, chicken and ham.

A sweet-savory homemade Persimmon Chutney is great with meats or cheeses.

If your mother or grandmother is still using dried and granulated garlic instead of fresh, make them a batch of this hand-chopped garlic herb salt.