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Beets, peaches, okra and watermelon: 11 fruits and vegetables you should be pickling (besides cucumbers)

The first person to soak the humble cucumber in some vinegar couldn't in their wildest dreams have predicted the Picklewich, pickle ice cream or pickle Bloody Marys, but here we are. Pickles aren't just trendy; salt content aside, they're also pretty good for you. And — as grocery costs rise and shoppers look for more ways to extend the shelf life of their food — pickling not just cukes but also other produce might be one of the most practical things you can do in the kitchen.

The question is ... how should you get started? What exactly should you be pickling? And what's the best way to enjoy your pickled fruit and veg? Here's what experts say.

What are the health benefits of eating pickled foods?

The first thing you need to understand is that there are two ways to pickle foods: quick pickling (involving a brine that typically features vinegar, salt and sugar) and fermentation. While both preparations offer some health benefits, fermented foods in particular are associated with good gut health and reduced inflammation.

“Fermented pickles use a heavily salted brine that supports a healthy gut because it’s filled with both probiotics and prebiotics,” says Erika Dudley, president of the board of directors for Urban Growers Collective. “The more we learn about our guts, the more we’ve seen the added health benefits to our immune system, metabolism and even mental health.”

Some naturally fermented foods rich in probiotics — live microorganisms that restore the balance of healthy bacteria in the gut — include kimchi and sauerkraut, while pickled onions, artichokes and leeks are a source of prebiotics, or fiber that nourishes healthy gut bacteria.

But don’t sleep on quick-pickled foods. Sarah Bond, a food scientist, nutritionist and recipe developer at Live Eat Learn, tells Yahoo Life that even non-fermented quick pickles can offer "potential blood sugar support thanks to the acetic acid in vinegar, which may help slow glucose absorption." Pickling also helps seasonal produce last longer, reduces food waste and makes it easier to get more fruits and vegetables — and the nutrients contained within — in your diet.

What should I pickle?

A lot of it comes down to personal preference, but here's what our experts love pickling most:

Carrots

The benefits: Vitamins A, K1 and B6; lutein for eye health; fiber; potassium; contain antioxidants including beta carotene
Pickling pro tip: America's Test Kitchen recommends refrigerating pickled carrots up to three weeks; any longer and the flavoring can become "funky"

Radish

The benefits: Radishes — which run the gamut from daikon to watermelon varieties — are low-calorie and high in vitamin C, per Healthline
Pickling pro tip: Don't overlook radish greens, which deliver a peppery kick to salads, pasta dishes, quiche and more
Try it: Pickled radishes can add color and crunch to a noodle or rice bowl; you might also layer some on your avocado toast

Okra

The benefits: Did you know okra has protein? It's also a good source of fiber, magnesium, folate, and vitamins A, C, K and B6
Pickling pro tip: Think okra is too slimy? The Takeout suggests choosing shorter okra pods, which have less mucilage, and patting them dry before adding them to your pickling jar

Beets

Pickling pro tip: TastingTable suggests using golden beets if you're wary of turning your countertops pink
Try it: Got last-minute company? Spread goat cheese on toasted sourdough, top with pickled beets from your stash and you've got a fancy (but low-fuss) hors d'oeuvre

Asparagus

Pickling pro tip: Your spears should face up, per Chowhound, which also recommends using any remaining pickling liquid to give vegetable soup a tangy twist
Try it: Add chopped asparagus to your fave salad or creamy pasta, or take the Pioneer Woman's suggestion and stick a pickled spear in your Bloody Mary

Red onion

The benefits: Onions are rich in vitamin C, folate and other important nutrients and are considered beneficial for heart health, bone density and more
Pickling pro tip: Per Chowhound, you should slice your onions very thinly and add them to a hot brine on the stovetop for a super-quick pickle
Try it: Bored with your go-to coleslaw recipe? TastingTable says adding pickled red onions can be "transformative"

Garlic

The benefits: Garlic contains vitamin C, vitamin B6 and manganese, and research supports claims that it may benefit your immune system, cholesterol levels and more
Pickling pro tip: According to Daily Meal, pickled garlic can last up to four months in the fridge
Try it: Want some heat? TikToker Lala is credited with kickstarting the spicy pickled garlic trend, in which the brine is drained from the jar and sriracha and chili flakes are mixed in with the garlic for a powerful punch

Green tomatoes

The benefits: In addition to being vitamin packed, green tomatoes feature polyphenols, a type of antioxidant
Pickling pro tip: Want to pickle like an Italian? TastingTable says it's all about layering your tomatoes and salt like a lasagna
Try it: Pickling your green tomatoes before frying them can make your fried green tomato sandwich extra tangy (and beats a basic BLT any day)

Plums

Pickling pro tip: Mashed suggests adding cinnamon, cloves or star anise to your brine
Try it: Serve your pickled plums with pork or duck.

Watermelon

The benefits: In addition to being hydrating, watermelon has lots of vitamin C and antioxidants (including lycopene) that may reduce your risk of cancer and improve your cardiovascular health

Peaches

Pickling pro tip: According to the pros at TastingTable, it's OK to not peel your peaches first

Getting started

Once you’ve decided on what you want to pickle, you need to choose how you want to pickle it: A quick pickle or more time-intensive canning process? According to Jorge Azevedo, CEO of Fermented Food Holdings, the former is "the most beginner-friendly" option. "All you need is to make the vinegar-based brine, season to taste and fill [your] jar with it,” he tells Yahoo Life.

He recommends using wide-mouth Mason jars, available at most grocery stores; these should preferably be sterilized with boiling water prior to use.

Bond also says to make sure you have labels on hand so you can write down what you’ve got and when you made it. She offers this quick-and-easy formula for quick pickling (no canning required):

Pack clean jars with sliced produce
Heat a mixture of vinegar (depending on your preference), water, salt and sugar until dissolved
Pour the brine over the produce, making sure everything is submerged
Cool to room temp, then refrigerate
The pickled produce will be tasty within a few hours, but it's best after one to two days
Shelf life can vary according to recipe, so be sure to keep track of how long your pickled fruit or vegetables have been going (which is where those labels come in handy)

And take timing into consideration. “For best results, aim to pickle the veggies when they are at their peak — typically during the summer months when spring and summer harvests are at their freshest,” says Azevedo. Bond recommends pickling cucumbers, berries and peaches in the spring and summer months, and beets, carrots and radishes in the fall and winter. You can also look up when your preferred produce is in season and pickle accordingly.

Adding flavor

When it comes to vinegar, Bond — who has pickling guidance on her website — prefers "rice vinegar for something mild, or apple cider vinegar for a fruity twist." But feel free to experiment with different recipes; you might prefer a white or red vinegar.

And don't forget spices, which can add complexity to your pickled produce. “Some of the most common spices to add to your pickles are dill, whole black peppercorns, mustard seeds, coriander seeds, allspice berries, red chili flakes, bay leaves, granulated garlic, whole garlic and grape leaves,” says Azevedo.

Dudley is a big fan of mixing things up. “One of my favorites is pickled peaches done two ways: traditional Southern style with cloves and cinnamon, and then a modern twist with tarragon and scented geraniums,” she says. She also loves cha cha (aka chow chow), a relish made from pickled cabbage, peppers, onions and carrots.