9 Things You Didn’t Know You Could Pickle Because Cucumbers Are So Last Summer

Dill pickles, we will always love you. Sweet or sour, speared or sliced, you’ve been the bright spot in our barbecue comas and the welcome crunch on our burgers all summer long. Now, though, it’s time to see other vegetables. You were our first love, but we deserve something more — we want to be adventurous, to pickle everything at least once. You understand.

Liberate your pickle jars from cucumber, and you’ll realize the entire produce aisle at the grocery store is just waiting to be drenched in brine. Asparagus? You can pickle that. Strawberries? Obviously. Shrimp? Why the heck not? If you have ten minutes, you can turn even the saddest of fridge scraps into the beginnings of a zippy salad or a savory bánh mì — and come out feeling like a total kitchen boss. The world is our Mason jar; let’s pickle everything it has to offer.

Image: Domestic Fits


Radishes are a staple in French cooking, but they don’t get nearly enough love this side of the Atlantic. Let’s change that. Cookie and Kate shares a quick, 12-minute recipe for pickled radishes that’s perfect for salads and open-faced tartines.

Image: Cookie and Kate


Nothing says warm weather like asparagus. Stretch your veggies with an easy pickle — and then top them with a poached egg for the perfect summer meal. Thanks, Food and Style!

Image: Food and Style


You never know when you’ll need a hint of heat — and these pickled jalapenos over at Domestic Fits are a great secret weapon to have in your arsenal. Taco night, anyone?

Image: Domestic Fits

Swiss Chard

You already love your chard. Now, let’s put those stems to good use with an easy fridge pickle, courtesy of Shared Appetite.

Image: Shared Appetite


We’ll be the first to admit that the idea of cauliflower doesn’t usually send us leaping for joy. But pickled and spiced with curry powder, it’s a game-changer. A Farmgirl’s Dabbles has the genius recipe.

Image: A Farmgirl’s Dabbles


Don’t forget your fruits! Green strawberries already have a light tartness that makes them ideal for pickles. Shared Appetite shows us how.

Image: Shared Appetite


If they’re being honest, grapes really just want to join the savory party. Our friends at Tucker pickle theirs and toss them into a heirloom tomato salad.

Image: Tucker


Yes, pickled shrimp is a thing — and it’s surprisingly delicious. Make a big batch, à la Never Enough Thyme, to keep in your fridge for those nights when you can’t be bothered to cook.

Image: Never Enough Thyme


When all’s said and done, turn your pickles into a summery sauce. Lady and Pups uses briny green chilis in her chimichurri.

Image: Lady and Pups