Healthy Pickle Recipes

If you're a dill pickle lover, this dip recipe is calling your name. It uses both dill pickles and their pickle juice that would normally languish in a jar in your fridge or get tossed. The fresh zing from actual dill makes this dip perfect to serve with veggie chips or straight-up veggies that have been lightly blanched and chilled. Did we mention it's excellent for party platters?

For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef.

This sweet-and-salty quick pickled cabbage is great to have on hand for a topping for sandwiches, hot dogs or brats. Both green and red cabbage work well and maintain their crunch after marinating in the pickling liquid that imparts a subtle, spicy flavor thanks to chile peppers.

Pickled garlic? You bet! This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine. Use almost any type of clear vinegar—white, red or cider vinegar.

This pickled carrot recipe gets its heat from jalapeños and is a great topping for tacos, tostadas and quesadillas.

Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

Is your garden booming? Making quick pickles is a low-pressure way to use up your bounty. Mix and match the vegetables as you see fit; just try to maintain a variety of textures and colors. Tip: After you finish a jar, use the leftover brine to make vinaigrette.

These pickled red onions take on a beautiful pink hue. The slivers have just the right amount of sweet, tangy and salty flavors for use in salads, sandwiches and more. The onions are thin enough to absorb the flavors yet maintain their crunch.

These tangy hard-boiled eggs are a snap to make. Sliced in half, the fuchsia “white” surrounding the bright yellow yolk is dazzling. Wrap some egg slices and onions in a flatbread for an impromptu snack.

Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickled cucumbers have the perfect balance of sour and sweet—though closer to a "bread and butter" taste, these quick pickles still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Satsuma mandarins are grown throughout Louisiana. These easy-to-peel fruit add a bright juicy burst to this salad that's featured on the holiday menu at Brigtsen's restaurant in New Orleans.