What foods can you pickle?

You can pickle a surprisingly wide range of foods! Here's a breakdown by category:

Vegetables:

* Popular choices: Cucumbers, onions, carrots, green beans, cauliflower, asparagus, peppers (bell, jalapeno, etc.), okra, beets, radishes, turnips, garlic, ginger

* Less common but delicious: Broccoli, Brussels sprouts, kohlrabi, eggplant, zucchini, squash, artichokes

Fruits:

* Sweet: Peaches, plums, apricots, pears, cherries, figs, watermelon rind, mangoes

* Spicy: Pickled chilies, pickled ginger

Meat & Seafood:

* Meat: Pork, beef, chicken, lamb

* Seafood: Salmon, tuna, herring, oysters, shrimp, clams, mussels

Other:

* Eggs: Pickled eggs are a classic!

* Cheese: Some cheeses like cheddar can be pickled.

* Mushrooms: Pickled mushrooms add a unique flavor to dishes.

* Pickled Nuts: Can be sweet or savory.

Things to Consider:

* Texture: Some vegetables like cauliflower or asparagus might become too soft when pickled.

* Flavor: The pickling brine will infuse the food with its flavor, so choose a flavor that complements the ingredient.

* Experimentation: Don't be afraid to try new things! The possibilities are endless.

Tips for Success:

* Use fresh, high-quality ingredients.

* Make sure your jars are clean and sterilized.

* Follow a recipe closely, especially for the brine ratio.

* Store your pickles in a cool, dark place.

Have fun experimenting with different pickle recipes and flavors!