Bright, tart, and lightly spiced, pickled cherries bring a fresh twist to both your glass and your plate. This easy small-batch preserving project creates a homemade pantry specialty that works beautifully as a cocktail garnish or a ham dinner condiment.
Small-batch pickled garlic cloves are an easy refrigerator pickle that adds bright acidity and just enough sweetness to balance rich cheeses, cured meats, and olives. As a versatile garlic pantry staple, they make a simple charcuterie board condiment with real practical value.
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Pickled mushrooms are an easy way to add sharp, savory contrast to an antipasto platter, and this small-batch preserving method keeps them crisp, flavorful, and ready whenever you need them. As a refrigerator mushroom recipe, they’re simple to make and bring just the right bite to your favorite spread.
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Bright, crisp, and just tangy enough, pickled snap peas are a simple way to add color and crunch to spring snack boards. This easy refrigerator recipe turns a handful of peas into a small-batch preserving favorite that pairs beautifully with cheese, bread, and herbs.
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These refrigerator zucchini pickles are a crisp, tangy way to use up extra summer squash, with fresh dill and garlic adding plenty of flavor. As a simple small-batch preserving recipe, they’re an easy fridge recipe that turns garden vegetable pickles into a snack-ready favorite.
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Pickled sweet peppers are a bright, balanced sandwich topping that adds just the right mix of sweetness, tang, and crunch. This small-batch pickles recipe makes it easy to keep a flavorful easy pantry condiment ready for everyday lunches.
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