Pickling isn’t just for cucumbers anymore—this ancient preservation method is transforming everyday foods into tangy, crunchy surprises. Some of these unexpected picks take familiar flavors and give them an exciting new twist, turning simple ingredients into bold, zesty delights.
From fruits to veggies and even some unlikely candidates, these 20 surprising foods prove that almost anything can benefit from a little brine magic. Prepare to see your grocery list in a whole new light.
1. Watermelon Rinds
Throwing away watermelon rinds is practically criminal once you discover their pickling potential! The pale green portion transforms from bland afterthought to crunchy, sweet-tart delicacy overnight.
Southern grandmothers have guarded this secret for generations, infusing rinds with cloves, cinnamon, and ginger for a spiced treasure that tastes nothing like fresh watermelon. The texture becomes remarkably similar to green apple.
2. Avocados
Hold the guacamole! Firm, slightly underripe avocados transform into mind-blowing pickles that would make your hipster barista weep with joy. The pickling process preserves their buttery texture while adding a zippy tang that cuts through their natural richness.
Quick-pickled with lime juice, garlic, and jalapeños, these green gems maintain their color without browning. The acid firms up the flesh, creating a satisfying bite that regular avocados can only dream about.
3. Grapes
Forget what you think you know about grapes. These juicy little globes become flavor bombs when pickled, developing a complex sweet-sour profile that’s downright addictive. Red grapes work best, their skins blushing deeper in the brine.
Toss them with rosemary, black pepper, and a splash of balsamic for an instant charcuterie board upgrade. The pickling liquid infuses through the skin, transforming the flesh while maintaining that satisfying pop when bitten.
4. Hard-Boiled Eggs
Bar snack royalty awaits! Hard-boiled eggs soaked in beet-infused brine turn vibrant magenta on the outside while the yolks remain creamy yellow – a visual knockout that tastes even better than it looks.
British pubs have served these protein-packed morsels for centuries alongside pints, knowing their salty-tangy kick keeps patrons thirsty. The pickling process transforms the egg white’s texture into something firmer yet still tender, while the yolk develops a richer, more complex flavor.
5. Strawberries
Blasphemy? Perhaps. Delicious? Absolutely! Pickled strawberries deliver a mind-bending flavor experience that’s simultaneously sweet, tart, and savory. Their bright red color intensifies in the brine, creating a visual stunner.
Black pepper and balsamic vinegar enhance the berries’ natural sweetness while adding complexity that fresh strawberries can’t match. The pickling liquid softens them slightly while preserving their essential berry character.
6. Mushrooms
Mushroom haters, prepare for conversion! The umami powerhouses become even more intense when pickled, developing a meaty, tangy profile that elevates everything from antipasto platters to burgers.
Button mushrooms work beautifully, but cremini or shiitake create even more complex results. Garlic, thyme, and bay leaves infuse the fungi with aromatic depth while the vinegar cuts through their earthiness.
7. Blueberries
Tiny blue flavor grenades! Pickled blueberries burst with an unexpected sweet-tart complexity that makes taste buds do a double-take.
Their skin tightens in the brine, creating a satisfying pop with each bite. Cinnamon sticks, star anise, and a splash of maple syrup in the pickling liquid complement the berries’ natural sweetness. The resulting purple-blue gems maintain their shape but develop a translucent quality that’s visually stunning.
8. Peaches
Summer sunshine in a jar! Firm, slightly underripe peaches transform into sweet-tangy masterpieces when pickled, their sunset hues becoming more vibrant while their flesh stays intact.
The contrast between their natural sweetness and the acidic brine creates flavor fireworks. Bourbon, vanilla beans, and pink peppercorns elevate these stone fruits to gourmet status. The pickling process softens them just enough while preserving their essential peachy character.
9. Pineapple
Hawaiian pizza defenders, rejoice! Pickled pineapple delivers tropical tang with an edge that will convert even the staunchest critics. The already acidic fruit becomes a complex flavor bomb when brined with jalapeños, ginger, and turmeric.
The bright yellow chunks maintain their juicy bite but develop a spicy-sweet character that’s impossible to resist. The natural sugars mellow while the fruit’s acidity harmonizes with the pickling liquid.
10. Cherries
Maraschino who? Homemade pickled cherries blow away their artificial cousins with deep, complex flavor that’s simultaneously sweet, sour, and subtly spiced. The ruby fruits maintain their shape but develop an intriguing translucence.
Red wine vinegar, star anise, and black peppercorns create a sophisticated brine that elevates these stone fruits to cocktail royalty. Their natural sweetness concentrates during pickling, balancing perfectly with the tangy liquid.
11. Cranberries
Thanksgiving’s tart little darlings deserve freedom from sauce imprisonment! Pickled cranberries deliver a ruby-red flavor explosion that puts canned versions to shame. Their naturally assertive tartness mellows slightly while developing complex depth.
Cinnamon, orange peel, and brown sugar in the brine create holiday-worthy flavor without overwhelming the berries’ essential character. The pickling process softens their tough skins just enough to make them pleasantly pop-able.
12. Garlic Scapes
Those curly green shoots that appear at farmers’ markets for approximately 17 minutes each spring? They transform into pickle perfection! Garlic scapes’ mild allium flavor intensifies when brined, creating tender, tangy spirals that elevate everything they touch.
Their natural curlicue shape makes them visually stunning in jars, like edible green ribbons suspended in vinegar. The pickling process tames their slight fibrous quality while preserving their delicate garlic notes.
13. Kumquats
Nature’s inside-out citrus becomes even more mind-bending when pickled! These tiny orange orbs—already sweet on the outside and tart inside—develop complex flavor that’s simultaneously bitter, sweet, and tangy when brined.
Sliced thin with their seeds removed, kumquats absorb pickling liquid quickly, creating ready-to-eat gems within 24 hours. Star anise, cardamom, and honey in the brine complement their natural citrus oils. Layer them onto fish tacos, stir them into grain salads, or use them to garnish craft cocktails.
14. Fennel
Licorice-haters, prepare for conversion! Pickled fennel loses its assertive anise punch and develops a delicate, complex sweetness that even the most dedicated fennel-phobes find irresistible. The crisp white bulb maintains its satisfying crunch while soaking up flavor.
Thinly sliced and brined with orange zest, coriander seeds, and white wine vinegar, fennel transforms into a versatile condiment. Layer onto fish sandwiches, toss into citrus salads, or serve alongside rich pâtés.
15. Ginger
Pink, sweet, and nothing like the fibrous root in your produce drawer! Pickled ginger undergoes a magical transformation, becoming tender and developing a blush hue naturally (no food coloring needed). Its spicy bite mellows while retaining aromatic complexity.
Thinly sliced and brined in rice vinegar with a touch of sugar, young ginger roots become the perfect palate cleanser. Serve alongside rich foods, tuck into Asian-inspired sandwiches, or chop into noodle salads.
16. Brussels Sprouts
Childhood vegetable trauma, be gone! Pickled Brussels sprouts demolish bad memories with their crunchy, tangy perfection. Halved and brined, these miniature cabbages absorb flavor quickly while maintaining their satisfying bite.
Garlic, mustard seeds, and chile flakes create a savory pickling liquid that penetrates the dense leaves. The vinegar cuts through their natural bitterness, revealing sweet notes you never knew existed. Spear them onto Bloody Marys, chop them into potato salads, or serve them alongside rich charcuterie.
17. Pumpkin
Forget pie spice everything! Pickled pumpkin delivers sweet-savory autumn flavor that’s miles away from your basic fall latte. Firm, dense flesh absorbs brine beautifully while maintaining its shape and developing a translucent amber glow.
Ginger, cloves, and apple cider vinegar create a warming pickle that celebrates pumpkin’s natural sweetness. Toss into grain bowls, layer onto turkey sandwiches, or serve alongside sharp cheeses.
18. Radishes
Those spicy little root vegetables mellow into something magical when pickled! Their fiery bite transforms into gentle warmth while their crisp texture remains perfectly intact. The vibrant red skin bleeds slightly, creating a naturally pink brine that’s Instagram-worthy.
Thinly sliced and brined with dill, garlic, and peppercorns, radishes become a versatile condiment. These rosy rounds prove that sometimes the most humble vegetables become extraordinary with just a little time in vinegar.
19. Green Beans
Bloody Mary garnish champions! Pickled green beans (sometimes called dilly beans) maintain their satisfying snap while developing tangy, herbaceous flavor that puts regular pickles to shame. Their slender shape makes them perfect for spearing into drinks or eating straight from the jar.
Dill, garlic, and red pepper flakes create a classic pickling liquid that penetrates the beans completely. Arrange on charcuterie boards, chop into potato salads, or serve alongside sandwiches.
20. Lemons
Preserved sunshine! Pickled lemons—a staple in Moroccan cuisine—develop intense citrus flavor and buttery-soft rinds that transform ordinary dishes into exotic culinary adventures.
Quartered and packed with salt, spices, and their own juice, these yellow gems essentially pickle themselves. After a few weeks, the rinds become completely edible and intensely flavorful. Chop into grain salads, stir into yogurt sauces, or tuck under roasting chicken skin.