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

To honor your lovely lettuces, dress them lightly and don’t weigh them down with heavy extras.

Susie Middleton

A favorite of blueberry grower Susan Murphy, the recipe was first printed in The Martha’s Vineyard Cookbook by Louise Tate King and Jean Stewart Wexler.

Louise Tate King

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