9 Old-School Veggies People Used to Pickle (And How to Try Them Now)

Pickling was the heart of many kitchens before year-round produce was easy to find. It was a simple process, but one that elevated humble vegetables into tangy, crunchy delights stashed in glass jars. Many of these pickles became family treasures, lining pantries through the seasons. Though no longer a necessity, old-school pickled veggies have resurfaced, embraced for their bold flavors and versatility. Whether snacking straight from the jar, adding crunch to salads, or offering zing alongside meats, these nine traditional pickled vegetables bring a taste of heritage to modern tables.

1. Pickled Green Beans

Green beans were a summer staple preserved beyond their season through pickling. Known for their satisfying crunch and tart, garlicky brine, pickled green beans are not just for snacking; they’re also famous as “pickled snap beans” in Bloody Marys and garnishes. You can find artisan versions at specialty stores or easily pickle your own using vinegar, garlic, and dill. Their crisp texture holds up well, making them versatile for salads, charcuterie boards, or eating straight out of the jar. Pickled green beans offer a nostalgic yet timeless crunch that brightens any snack or meal.

2. Pickled Beets

Pickled beets hold an iconic place in many family kitchens thanks to their vibrant ruby color and sweet-tart flavor. Typically roasted before pickling for enhanced depth, the beets are traditionally flavored with sugar, vinegar, and warming spices like cloves. Beets serve as a flavorful salad topper, sandwich addition, or side dish on holiday spreads. Their earthy sweetness and tangy bite continue to make them popular today, both in homes and on menus. For a classic experience, look for pickled beets at farmers’ markets or try making them yourself using simple roasting and pickling methods.

3. Pickled Okra

Pickled okra is a Southern kitchen favorite prized for its tender yet crisp texture and mildly tangy flavor. This slender vegetable absorbs brine beautifully, lending itself to complement cheese boards, deviled eggs, and cocktails with a pleasant crunch and subtle heat. The secret behind great pickled okra is a spiced vinegar brine with dill and occasionally a touch of cayenne. Okra’s unique texture surprises first-timers and delights those who appreciate a versatile, snackable veggie. You can buy artisanal pickled okra or make your own for a crunchy bite that vibrates with Southern charm.

4. Pickled Carrots

Carrots, pickled alone or with other vegetables, add beautiful color and satisfying crunch to any spread. Their natural sweetness balances vinegar’s tartness, delighting kids and adults alike. Classic recipes blend mustard seed, coriander, or dill for an extra layer of flavor. Pickled carrots make a tasty snack and a fresh, tangy topping for tacos, salads, or sandwiches. Quick-pickling carrots is easy and yields crunchy results that disappear fast at the table. Whether bright orange or rainbow-varied, pickled carrots continue to be a cheerful pantry staple that excites the senses.

5. Pickled Cabbage

Cabbage was cheap, plentiful, and ideal for pickling, becoming a staple in many kitchens. Pickled cabbage adds a crisp, tangy brightness that complements rich or hearty dishes, often enjoyed as slaw or a simple side. Today’s versions vary from sauerkraut’s sour punch to lighter, less fermented preparations with subtle spices. Versatile and texturally satisfying, pickled cabbage livens up sandwiches, wraps, and grain bowls, bridging old traditions with modern tastes. Whether homemade or bought, it’s a crunchy, flavorful reminder of foodways that prioritized freshness and preservation.

6. Pickled Cauliflower

Often found mixed with carrots and peppers in colorful jars, pickled cauliflower offers a uniquely tangy bite with a pleasantly crisp texture. Its mild flavor takes on the brine and spices beautifully; garlic, mustard seeds, and dill shine here. Pickled cauliflower works well on relish trays or antipasti plates, brightening holiday spreads and everyday meals alike. This vegetable’s pickling appeal lies in its chewiness and the way the pickling process enhances its natural mildness, making it a refreshing and versatile snack, appetizer, or side dish favored anew by today’s pickling enthusiasts.

7. Pickled Cucumbers (Bread and Butter Style)

Not all cucumbers become dill pickles. Bread and butter pickles, known for their sweet, tangy brine with warm spices like cinnamon and cloves, are beloved classic pantry staples. These pickles balance perfectly with sandwiches, cheese boards, and fried chicken, enhancing a variety of dishes with their mellow sweetness and crunch. Quick to make and easy to store in the fridge, bread and butter pickles offer a gentler, sweeter alternative to traditional dill, making them timeless and widely enjoyed snacks that never truly went out of style.

8. Pickled Pearl Onions

Tiny yet bold, pickled pearl onions have long graced holiday tables and cocktail hours. Their sweet, tangy crunch makes them ideal garnishes for martinis, roast dinners, or cheese platters. Pickling softens their natural sharpness without dulling flavor, resulting in multilayered bites packed with piquancy. Though less commonly seen than other pickled veggies, they remain prized in specialty stores. Making them at home is simple and yields a jar full of small, versatile, flavor-packed vegetables perfect for elevating snacks and meals alike.

9. Pickled Radishes

Radishes, with their peppery bite, transform under quick pickling into vibrant, tangy crisps. Often bright pink and mellowed in heat, pickled radishes are perfect for adding crunch and color to tacos, sandwiches, and salads. Traditionally valued for their immune-boosting benefits, radishes pickle fast and easily, making them a regular feature in gardens and kitchens. Their fresh, zingy tang brings unexpected brightness and complexity wherever they are served, proving that sometimes, the simplest vegetables create the most memorable pickles.