Pickled fruits and vegetables make a delicious, plant-based snack or condiment for salads, sandwiches, and tacos. They're a great way to use up extra produce from the garden, too!


Making your own pickles is so easy. First, make the brine. Just mix water, vinegar, sugar, and salt. Any type of vinegar works, but my favorites are white wine vinegar and apple cider vinegar.

Add sliced vegetables (or fruit!) to the jar and pour the brine on top. Refrigerate for at least 30 minutes, but preferably overnight. The flavors continue to develop over time.

Did you know, you can even pickle watermelon rind? This is a simple way to cut back on food waste. Find the full recipe on my website.

Radishes make wonderful pickles, too. They're delicious on tacos and sandwiches. Find the full recipe on my website.

Red onions are another tasty pickled vegetable to try at home. Add fresh herbs, such as cilantro and chives, along with garlic and jalapeño pepper, to kick up the flavor.

Of course, you can't go wrong with classic cucumber pickles, either. These make a delicious snack right out of the jar, plus a fitting side for grilled burgers.

Find full recipes and more tips for making the best homemade pickles on the Grateful Grazer blog.