You Can Never Have Enough Pickles
Ever looked at a banana and thought, "This would be better pickled?" Probably not—but someone out there did, and the results might surprise you. For centuries, people have been dunking all kinds of foods into brine, and some of the choices are downright shocking. Some might sound questionable, but others could become your next obsession. So, let's look at 20 unexpected—and totally pickle-worthy—foods.
1. Cauliflower
Cauliflower pickles may seem unconventional, but their versatility makes them a standout. When pickled, they absorb brine and spices beautifully, gaining a crunchy texture and a tangy flavor. Plus, this vegetable is increasingly popular in low-carb diets due to its neutral taste and ability to hold flavors.
2. Okra
You might associate okra with gumbo. However, pickled okra is a whole different level of delicious! The crunchy pods are a classic in Southern U.S. cuisine and are soaked in vinegar and spices. Did you know? In the 1800s, pickled okra was a way to preserve it for the colder months.
3. Watermelon Rinds
Watermelon rind pickles are a throwback to old-world preservation methods, often made when watermelons were abundant in the summer. When pickled, the rind converts into a crunchy, flavorful snack. You might want to try it at your next barbecue.
ivva from Tokyo, Japan on Wikimedia
4. Cantaloupe
Pickling cantaloupe creates a unique flavor profile by turning its naturally sweet, juicy texture into a zesty treat. The melon’s high water content absorbs the spices, which enhances the fruit's subtle sweetness. While uncommon, this pickled fruit pairs excellently with savory dishes like prosciutto or cured meats.
5. Pineapple
While pineapple is often associated with tropical flavors, pickling adds a delightful balance of tangy and sweet. The acidity of the vinegar enhances the pineapple’s tropical zing, making it an unexpected topping for savory dishes. In fact, pickled pineapple is becoming a trendy garnish in fine dining across the globe.
6. Bananas
Bananas for pickles? Yes, indeed! Pickled bananas are a popular treat in parts of Southeast Asia. Unlike their ripe, sweet counterpart, green bananas are firmer and take on a tangy flavor. They pair well with spicy foods. It’s not a combo you see every day, so try it at home and become a pickling pro!
7. Peaches
Peaches, with their juicy flesh, lend themselves beautifully to pickling. The process brings out their delicate sweetness while balancing it with vinegar’s tang. You’ll often see them paired with cinnamon or cloves. Who knew pickled peaches could be such a perfect complement to charcuterie boards?
8. Zucchini Blossoms
Zucchini blossoms are edible flowers that emerge from zucchinis. These delicate flowers absorb brine wonderfully, creating a soft, flavorful snack. Pickled zucchini blossoms are featured in Mediterranean dishes, offering an aromatic addition to salads or pasta. Try this for a unique touch.
Paul Asman and Jill Lenoble on Wikimedia
9. Kiwi
Kiwi is a fruit you’ll want to try in a jar. With their tangy flavor and vibrant green flesh, kiwi pickles soak up vinegar’s sharp tang while retaining their natural sweetness. This rare pickle is popping up in Asian cuisine, where it’s paired with savory dishes. Want to impress your guests? Serve pickled kiwi as a bold snack.
10. Cabbage Stems
Often discarded, cabbage stems can actually be pickled to create a crunchy, slightly bitter treat. By soaking them in a tangy brine, you’ll make good use of what would otherwise be food waste. It’s a great way to get more out of your vegetables. The crispy texture adds a fun bite.
11. Tomatillos
Ever thought about pickling tomatillos? These little green gems are packed with a tangy, citrus-like flavor that makes them ideal for pickling. Popular in Mexican cuisine, pickled tomatillos are used to spice up tacos and salsas. Their bright, zesty flavor adds a burst of freshness to any dish.
12. Cherries
Cherries aren’t just for pies—they’re also fantastic when pickled. Their tartness becomes even more pronounced, adding a surprising contrast to the sweetness they’re known for. Add them to your salads for a punchy twist.
13. Eggplant
Eggplant is a versatile vegetable that takes on incredible flavor when pickled. Its soft texture soaks up the brine, and when paired with garlic or olives, it’s a Mediterranean delicacy. A favorite in pickling for its ability to absorb surrounding spices, pickled eggplant can enhance any antipasto platter.
14. Asparagus
Pickling asparagus is a sophisticated way to preserve this seasonal vegetable. Common in spring, when asparagus is in season, this preserve was traditionally used to enjoy asparagus year-round. Pickled asparagus is seasoned with dill, mustard seeds, or garlic and hence makes a fantastic snack.
Christine Siracusa on Unsplash
15. Brussels Sprouts
Though pickling Brussels sprouts may seem unconventional, it’s worth trying. When pickled, they take on a sharp, tangy flavor, contrasting their usually mild taste. These mini cabbages can be paired with herbs like thyme or garlic for an added kick. Why not try them on your next charcuterie board?
16. Jalapeno Peppers
Pickled jalapeños are a classic, but what about adding a twist? Try pickling them with fruits like mango or pineapple or infusing them with herbs like cilantro and thyme. These fiery peppers are the perfect addition to any dish that needs a spicy kick, whether it’s tacos, sandwiches, or nachos.
17. Beets (Purple)
Historically, beets were pickled in Eastern Europe as a way to preserve the vegetable for winter months. Today, they’re a favorite addition to everything from hummus to charcuterie boards. Moreover, purple beets, when pickled, bring both flavor and color to your plate.
18. Tangerines
Pickling tangerines adds a surprising twist to this citrus fruit. Their bright sweetness is counterbalanced by vinegar’s sharpness, creating a flavorful combination. Popular in Mediterranean dishes, the tangy kick they offer adds a refreshing contrast to rich, savory dishes.
Jonathan Pielmayer on Unsplash
19. Chili Peppers
Pickled Habaneros and Scotch Bonnets bring fire to your food. These fiery peppers, when pickled, have their heat mellowed slightly, but they still pack a punch. In Caribbean and Latin American cuisine, they’re used to spice up everything from sauces to stews.
20. Figs
Figs aren’t just for jam—they also make an intriguing pickled snack. Often spiced with cinnamon or cloves, pickled figs are a classic Mediterranean preserve. These ancient fruits were pickled in the past to extend their shelf life, and today, they remain a delicious, unexpected treat in any pickling jar.
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