Foods You Never Thought to Pickle (But Totally Should)

When it comes to pickling, cucumbers might be the first thing that comes to mind—but they’re only the tip of the briny iceberg! As National Pickle Day rolls around on November 14, let's dive into some unexpected picks from the pickling world that are worth a taste.

1. Avocados: Ripe for a Pickle-icious Twist

Got some under-ripe avocados and no patience to wait for them to soften? Pickle them instead! Pickled avocados can go anywhere fresh avocados can, from an upgrade on your avocado toast to an unexpected twist in your taco salsa. Their briny tang adds a new flavor layer to dishes you already love.

2. Pumpkin & Pumpkin Rind: Spice Up Your Holiday Spread

Turns out, pumpkin can be pickled too! You can brine both the flesh and the rind, transforming them into tasty, spicy bites perfect for the season. A hint of cinnamon and clove makes pickled pumpkin a great addition to holiday platters, while the pickled rind adds intrigue to any charcuterie board.

3. Orange Peel: A Tangy Treat from South India

In South India, pickled orange peel is a common delight, and it’s easy to see why. The peel is packed with vitamins and offers a zesty tang that complements rice, curries, or even a vibrant salad. It’s not as common stateside, but it’s an experience worth seeking out!

4. Shrimp: A Southern Pickle Tradition

Pickled shrimp may sound surprising, but in the Southern U.S., it’s a beloved specialty. These briny crustaceans make fantastic salad or pasta additions, and they're even great as a snack on their own. If you’re a seafood fan, pickled shrimp might just be your next obsession.

5. Walnuts: An English Pickling Delight

Pickled walnuts are a British classic, though rare in the U.S. Interestingly, they turn black in the brine, but the result is a soft, savory nut with a rich, earthy flavor. Paired with tomatoes in a salad or served alongside a crumbly blue cheese, they’re sure to impress.

6. Juicy Fruits: Sweet Meets Sour in Every Bite

Blueberries, cherries, and grapes aren’t just for desserts; they’re surprisingly good pickled! The sweet, juicy burst of these fruits mingles beautifully with the sour brine, adding a complex flavor to cocktails, cheese plates, or even roasted meats like chicken. Pickled fruit is a must-try for anyone who loves a sweet-and-sour flavor contrast.

7. Garlic: The Hidden Hero of Pickling

We often use garlic to flavor pickling brine, but have you tried pickling garlic on its own? Pickled garlic loses its sharpness and develops a mild, savory flavor that’s perfect for salad dressings, pasta sauces, or even just snacking straight from the jar (we won’t judge!).

8. Watermelon Rind: Don’t Toss It—Pickle It!

Instead of discarding that watermelon rind, peel off the outer layer and pickle the inner white part. The pickled rind pairs beautifully with grilled meats, offering a crunchy, slightly sweet bite that will have you rethinking what’s “waste.”

9. Mangoes: A Middle Eastern Flavor Powerhouse

Mango lovers, meet amba, a tangy, spiced condiment made from pickled mangoes and popular in Middle Eastern dishes. Try it as a topping for falafel or shawarma to add a burst of flavor, or get creative and use it as a sandwich spread.

10. Green Tomatoes: A Pickled Twist on a Classic

We’ve all heard of fried green tomatoes, but pickled green tomatoes are equally delightful! They’re crisp, tangy, and can be spiced to suit any palette. Use them as a zesty relish on hot dogs, sandwiches, or garnish for a classic Bloody Mary.

11. Eggs: Pickled Protein with a Kick

Pickled eggs might bring back memories of classic bar snacks, and they’re still just as good today. From an extra-flavorful egg salad to deviled eggs with a tangy twist, pickled eggs are a nostalgic treat with versatile uses.

Whether you’re pickling a favorite ingredient or exploring one of these lesser-known options, the world of pickled foods is truly boundless. So, this National Pickle Day, break free from the cucumber jar and try a brine with a twist!