16 Pickled Foods That Are Hard To Find Today (Not Like Before)

Remember when pickled odds and ends were just part of everyday eating, not a novelty on a fancy menu? Grocery store delis had barrels and big jars, and home fridges held tangy treasures for snacking and supper.

These days, a lot of those jars have quietly disappeared from the regular rotation. Let’s take a stroll down the shelves we miss and see which pickled favorites got harder to find.

1. Pickled watermelon rind

Pickled watermelon rind once felt like summertime thrift in a jar, the proof that nothing good goes to waste. You got tender, sweet tang with warm spice peeking through, a perfect counterpoint to fried chicken or salty ham.

It tasted like porches, church suppers, and family reunions.

Now it appears mostly as a specialty item, even though the appeal is timeless. You might spot a jar at a farmers market, or in a small Southern grocer.

If you see it, grab two. One to taste now, one to stash for a rainy evening snack.

2. Pickled eggs (deli-jar style)

Those big deli jars of pickled eggs used to greet you right by the register, daring and inviting at once. The eggs had that punchy vinegar snap and a smooth, satisfying bite.

You sprinkled a little salt, maybe a dab of hot sauce, and called it perfect.

Today, they linger mostly in old bars and country stores. Modern delis rarely keep the jar on display.

Food codes, changing tastes, and grab-and-go trends pushed them aside. Still, find the right place, and one egg makes the whole afternoon better, like shaking hands with memory.

3. Pickled pigs’ feet

Pickled pigs’ feet were once ordinary, even proud, in corner markets and lunch counters. Tender, gelatin-rich bites carried tangy brine and peppery warmth.

Folks knew how to eat them, with crackers, hot sauce, and a cold drink.

Now they are mostly a specialty hunt, tucked into heritage butchers or regional shops. They fell out of everyday rotation as tastes changed and nose-to-tail familiarity faded.

Still, there is deep flavor and tradition in every bite. If you are curious, go slow, respect the bones, and savor the story inside that jar.

It is culinary history you can taste.

4. Pickled bologna

Pickled bologna used to sit like a beacon on small-town counters, bright, zippy, and impossible to ignore. You would snag a slice, fold it over a cracker, and taste that sharp-salty comfort.

It was road-trip food and after-school nostalgia in one bite.

These days, it is more memory than staple. You can still track it down, especially across the Midwest and South, but the jars are fewer.

When you find it, grab some mustard and lean into the moment. That puckery snap wakes up the palate and turns a simple snack into a story you will tell later.

5. Pickled sausage (hot pickled links)

Hot pickled sausage once popped up in gas stations everywhere, bold and brash in red brine. You cracked the lid, caught the vinegar-chile hit, and suddenly snack time got louder.

It is a punchy bite, with heat that hangs around.

Now it is around, but not everywhere. You may need to check regional chains or online sellers to score a jar.

Pair it with cold beer, chips, or sliced cheese to balance the fire. If you miss that unmistakable snap and sizzle, this is the roadside flavor you have been looking for again.

6. Pickled okra in big deli jars

Pickled okra is still around, but those giant deli jars felt special. Whole pods, crisp-tender, with brine that whispered garlic and dill.

You fished one out with tongs and felt fancy and down-home at the same time.

Today you mostly find smaller jars on shelves, and the deli spectacle is rarer. The crunch is still there when you find the good stuff, especially in Southern grocery chains.

Try it with pimento cheese, cured meats, or a Bloody Mary. That snappy texture brings life to a plate, and a little old-school swagger to your snack time.

7. Pickled corn (whole kernels)

Plain pickled corn used to sit beside relishes, a sunny jar of tangy kernels ready for spooning. It is sharper than creamed corn and livelier than canned, with a bright pop that wakes up beans and greens.

A little sweetness, a lot of zip.

Now it is harder to stumble on, overshadowed by relishes and salsas. If you find a jar, stir it into salads, spoon over hotdogs, or fold into cornbread batter.

That briny-sweet note makes simple food sing. You might start keeping it around again, like the old days, for quick, cheerful flavor boosts.

8. Pickled beets like the ones from the deli

Those deli beets were the default side dish for so many plates. Sweet, tangy, and jewel-toned, they stained everything beautifully.

A few slices next to potato salad or a sandwich turned lunch into something brighter.

You can still buy jars, but that deli scoop feels rarer unless you have an old-school counter nearby. The flavor is comfort with a wink of vinegar.

Toss them into salads, serve with goat cheese, or snack straight from the tub. When you spot that deep crimson shine behind glass, you know you are close to a small, perfect victory.

9. Pickled herring in cream sauce (deli tubs)

Pickled herring in cream sauce used to appear right beside smoked fish, humble and proud. Silky pieces, sweet onion, dill, and that creamy tang felt like weekend breakfast with rye bread.

It is celebratory without trying too hard.

Now you must hunt for it, often in stores with strong old-school delis or Scandinavian sections. When you find it, chill everything well and serve with potatoes or crispbread.

The balance of brine, cream, and sea is oddly refreshing. It is one of those foods that rewards curiosity, and keeps quietly showing up at your table after.

10. Pickled mushrooms

Pickled mushrooms used to be everyday, tucked beside olives and peppers. Firm yet tender, they soak up garlic, vinegar, and herbs in a way that feels both earthy and bright.

You can toss them on charcuterie or into warm grains.

Now they often wear a gourmet label and a bigger price tag. Still, the flavor delivers.

Try them with roasted chicken, polenta, or a simple omelet. That bite of tang cuts through richness beautifully.

If you find a good jar, keep one for impromptu appetizers. A little bowl on the table makes everything else feel more inviting.

11. Pickled onions in a classic jar

Classic jarred pickled onions used to be a staple, not just a garnish on trendy tacos. Think pearl onions, crisp and bracing, ready for roasts, martinis, or a ploughman’s plate.

They snap, they shine, they clean the palate.

Today quick-pickled reds steal the spotlight, and the old jars hide on lower shelves. When you see them, grab one.

They turn stews brighter, sandwiches sharper, and cheese plates livelier. Keep them chilled and use the brine in dressings.

That old-school tang feels like a seasoned friend who always knows what to say at dinner.

12. Pickled green tomatoes

Pickled green tomatoes come straight from the garden’s second act. Firm, tart wedges take to dill and garlic like old pals, giving you a confident crunch.

Pile them on burgers, chop into salads, or snack right from the jar.

You will still see them at farm stands, but grocery shelves are hit or miss. Their flavor is bright and a little stubborn, in a good way.

If you love pickles with backbone, chase these down. They taste like late summer refusing to quit, and they turn boring lunches into something worth texting about.

13. Pickled peaches

Pickled peaches wear a sweet smile with a sly tang. Spiced syrup, gentle vinegar, and soft fruit make ham dinners sing and biscuits feel blessed.

One slice and you remember summer, holidays, and a grandmother’s steady hand.

They used to show up more often in home kitchens, and now feel like a special-occasion hunt. If you spot a jar, do not hesitate.

Chill them, spoon over vanilla ice cream, or serve with pork roast. The balance is playful and elegant at once.

It is the kind of jar that makes guests lean in for seconds.

14. Pickled garlic cloves

Whole pickled garlic cloves turn sharpness into mellow sparkle. They keep their crunch while losing the harsh bite, so you can snack, slice, and toss without fear.

Add to salads, antipasto, or smear on toast with butter.

You can find them, but not as commonly as before, and the best jars sell fast. Keep one in the fridge for weeknight magic.

Chop a clove into vinaigrette or drop a few onto roast chicken. The brine is liquid gold for sauces.

It is practical indulgence, the kind you will use more than you expect.

15. Chow chow made the old way

Old-school chow chow tastes like backyard gardens and community cookbooks. Cabbage, green tomatoes, peppers, and onions mingle in tangy-sweet brine, chopped just right.

Spoon it over beans, hotdogs, or greens, and everything wakes up.

You can still buy chow chow, but the region-specific versions are trickier to find. Texture, spice, and sweetness vary by county lines.

When you meet a jar that matches your memory, hold on tight. It is a condiment and a handshake.

A little goes far, and suddenly supper feels finished in a way nothing else quite manages.

16. Pickled cauliflower mix from the deli barrel days

That mixed pickled vegetable vibe from barrel days felt casual and abundant. Cauliflower florets, celery, carrots, and peppers floated in fragrant brine, waiting for a paper cup and a few minutes of happiness.

Crunchy, zesty, and oddly generous.

Giardiniera exists, sure, but the deli scoop had a ritual to it. You pointed, they tonged, you snacked while shopping.

Now it is a rarer sight unless your market keeps traditions alive. If you find it, pair with subs, salumi, or a roast.

The tang carries a whole plate farther than you expect.