by Kim Christensen | Sour, sweet, and heavily spiced, these pickles are a bold addition to a relish tray or served with Indian, Middle Eastern, or North African dishes.
Sweet ‘n sour rhubarb pickles
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pickles
Cultured kohlrabi dill pickles
These naturally fermented, vinegar-free kohlrabi “pickles” are crunchy, salty, and tart, and very reminiscent of classic cucumber pickles.
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