I really love okra pickled in a sweet and sour brine with chipotle in it. Something about that particular combination is really good.

Beets.

Onions. I can’t eat them raw without feeling gross after, but pickled red onions aren’t overpowering.

Salmon

Carrots, lemons, red onions, and daikon. Usually in white vinegar, sometimes rice vinegar, depending.

I started pickling red grapes. I had never heard of it until I saw a TikTok about it. I have tried two different recipes, one sweet and one salty. I also did a combination of the two. The sweet is my favorite.

Pickled Grapes (Sweet)

Ingredients:
1 1/2 Cups Apple Cider Vinegar
1 Cup Water
1 Cup Sugar
Pickling Spice
1 Quart Washed Red Seedless Grapes
1 Sliced Red Onion

Directions:
Dissolve sugar in hot water. Cool water totally. While water is cooling wash your grapes and fill a quart jar, place the onion at the top, then pour in the pickling spice. Once the water is fully cooled, mix in the vinegar and pour over the grapes. Put on your lid and place in the refrigerator for about a week.

Thai red birds eye peppers… those fuckers are spicy (use gloves when handling, no seriously) and the mix of tannins, acid and natural pepper flavors is amazing. I pickle them sliced into 1cm loops so that I can just pull a spoonful out and throw it into a sauce or on top of a meal as a condiment.

I actually first did this during covid because an instacart order for one pepper ended up being misinterpreted as one cup of peppers.

As I’ve aged I’ve found myself wanting pickled veggies a lot more for their dietary benefits and the awesome flavor - we have a local polish import store that carries an extremely wide variety of all sorts of pickled things and it’s wonderful to have on hand. I love adding sauerkraut to tuna melts, pickled root veggies to salad and generally incorporate them into things I’m cooking.

Peaches! 🍑 🥒

Fiddlehead ferns. But also the old standby cucumbers.

Thanks for asking this, I’ve got some new picking to try!

Without fermentation: savoury pears and apples. They combo really well with pulled pork and cheeses. Recipe:

1. Prepare a brine with two parts vinegar, one part water, seasoning to taste. (I typically use salt, sugar, black pepper, allspice, dill.)
2. Peel and dice the fruits, immediately throwing them into the brine to avoid browning.
3. Cook the fruits in the brine over low fire, until they hit your preferred texture.
4. Jar it while still hot, making sure to not let air in the jars. The jars can be kept at room temperature indefinitely, as long as still closed.

With fermentation: sauerkraut with onions, carrots, bell peppers alongside the cabbage. For seasoning I typically add garlic, a habanero pepper, ginger, black pepper, and dill. Just shred/mince/slice all ingredients together, weight them, and add 2% salt.

Meyer lemons, cherries, blueberries, shallots, garlic, eggs, okra, green beans, watermelon.

I hear pickled pigs feet are tasty, but I have yet to try them.

Obviously, cukes.

But, beets, eggs, onion, and okra.

All pretty standard vinegar pickles, with a little sweetness added for the beets.

The eggs vary though. Sometimes, they’ll get done in the leftover beet pickle juice. Others, there’s a hot pepper version that’s a family recipe (nothing special, your bog standard pickled eggs with the jalapenos and banana peppers added in), and a bread n butter version that I don’t personally like at all, but I’ll make for others.

Cukes and I have run out of places to even pickle them (I need to buy a big crock with a waited thing to keep them below the liquid line).

Also okra and I’ll probably do some peppers (mostly jalapeños and seranos) depending upon how my harvest is looking.

I want to do some shelf-stable pickles, but waterbath and pressure canning are both unpopular in Japan so any supplies cost an arm and a leg, especially if I have to import them with the duties and weak yen.

Okra (besides cucumbers)

Jalapeños.