Pickle Recipes - Relish Recipes

These water-cured olives are flavored with lemon, oregano, wine vinegar, and garlic. These are quite similar to the olives cassées of Provence.

This tangy and colorful relish goes beautifully with beef, especially prime rib. Perfect for the Passover Seder meal. Plan ahead to make t his relish at least one day in advance of the meal.

This Caribbean-inspired salsa combining black beans and papaya is great with grilled fish. It is also very good by itself, as a spicy summer-salad-type course.

If you're looking for a gourmet dish to wow your guests, this is it. Filets of beef tenderloin and salmon are rolled with beefy portobello mushrooms and herbs making a dish fit for the finest occasion.

Use fresh or frozen corn for this delicious relish flavored with cilantro, oregano, jalapeno, and vegetables. It cooks up in no time, but you will want to chill it before using. Serve with enchiladas, burritos, turkey burgers, and grilled meats.

Colorful and tasty relish combines zucchini, onion, and bell peppers. It is a beautiful condiment to serve with meats or poultry or as a sandwich relish.

This simple relish mixes pomegranates, oranges, ginger, and honey into a relish that is good with turkey, pork or lamb.

If you have an olive tree, try curing your own ripe olives at home. Plan ahead to allow at least 3 weeks brining time for the olives, plus 3 days marination time.

To use up green tomatoes at the end of the growing season, try making these delilcious pickles.

Jerusalem artichokes or sunchokes are not only good for you, they also make great pickles. Plan ahead to make these at least a week before consuming.

Olives, nuts, pimiento, and onions, are marinated in an herbed vinaigrette. Plan ahead to make these at least 3 days before consuming.

Green olives are marinated in a slightly sweet citrus vinaigrette with a Mediterranean flair. No cooking required. Plan ahead to make these at least 6 hours in advance before consuming.

Pickled asparagus gets a touch of spice from jalapenos and is flavored with garlic, onions, and dill.

Pickled beets are excellent on a relish tray or as a salad-topper.

If you love pickled beets, you'll love pickled eggs. A popular deli item, it's easy to make these at home. They can be refrigerated up to two weeks, if they last that long.

Sweet black pickled cherries make a wonderful condiment for meat, poultry, and wild game. Plan on storing them at 2 to 4 weeks for flavors to develop before serving.

Fresh sweet peaches are pickled and spiced for a real treat. These can also be made with fresh nectarines or apricots. Dip the peaches in boiling water and the skins will slip right off. Pickled peaches will need to sit 4 to 6 weeks before using, so plan well in advance for standing time.

Pickled shallots are excellent on a relish tray or as a salad-topper. Plan ahead to let these steep at least 1 week before using. They will keep up to 2 months in the refrigerator.

Pickled shrimp is an unusual appetizer that is sure to please, and it is amazingly easy to make. As an added advantage, this dish may be made ahead. You may also use it as a salad topper.

Pickled nasturtium buds are an inexpensive substitute for pricey capers.

Cooked beets help this delicious and tangy relish go together quickly. You can cook up your own beets, or used drained canned beets. Adjust the amount of horseradish up or down to reach your personal level of heat.

Cinnamon, allspice, cloves, and ginger flavor these easy fig pickles. Plan ahead for marination time.

Tarragon is the flavoring herb for these interesting pickled cherries which are sweet, yet tart. Plan on storing them at least 1 month for flavors to develop before serving.

Don't toss that watermelon rind out, make pickles from it with this easy recipe.

If you like traditional dill pickles, try making some with zucchini instead of cucumbers. Plan ahead for standing time.