EditorialMembers of the art collective Slavs and Tatars outside Pickle Bar, their event space in Berlin, Sept. 6, 2022. (Maria Sturm/The New York Times)
EditorialMaddie, left, and Meg Antonelli hold assorted pickle-flavored foods at home in Bradenton, Fla. on Saturday, July 30, 2022. (Zack Wittman/The New York Times)
EditorialA pickle plate that changes often but might include strawberries, turnips and beets at Rosella in the East Village on April 22, 2021. (Daniel Krieger/The New York Times)
EditorialFlaky, warm scallion puffs are served with scallion butter and a seasonal pickle plate at Silver Apricot, where Simone Tong is the chef, in Manhattan’s Greewich Village, Nov. 6, 2020. (Emon Hassan/The New York Times)
EditorialUsha Prabakaran, the author of “Usha’s Pickle Digest,” strings Carissa carandas, also known as Bengal currants, in preparation for pickling at home in Chennai, India on Dec. 10, 2019. (Saumya Khandelwal/The New York Times)
EditorialUsha Prabakaran, the author of “Usha’s Pickle Digest,” strings Carissa carandas, also known as Bengal currants, in preparation for pickling at home in Chennai, India on Dec. 10, 2019. (Saumya Khandelwal/The New York Times)