Serve this savory spoon bread and beach plum sauce with roast chicken.

Christian Thornton

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.

Susie Middleton

Nothing beats a Mexican-inspired supper for highlighting homemade pickles.

Susie Middleton

A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies.

Susie Middleton

Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice.

Catherine Walthers

A charcoal fire results in the best-tasting fish here.

Catherine Walthers

You may need to make this in 1 or 2 batches depending on the size of your skillet. Serve with a nice summer side, such as corn on the cob or a tomato salad.

Catherine Walthers

These pickles will last three or four weeks in the fridge.

Susie Middleton

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