1. Watermelon Radishes
Who said pickling had to be sour? Sweeten up a long, lazy Sunday by jarring some of these East Asian roots. Heads-up: the "watermelon" thing is basically just a reference to its color.
An English delicacy, pickled walnuts are said to exist because English summers don't always lend themselves to fully grown walnut crop. How do you save a half-baked walnut? Pickle it.
Like cheese itself, pickled cheese is simple and splendid. Feta and goat cheese are popular choices, but this Middle Eastern / Eastern European snack can be made with many other types.
Snow peas are simple, and pickled snow peas are a simple way to spice up your salad. They're also great paired with chicken.
5. Beets and Eggs
You may not like green eggs (and ham), but red eggs are bomb and tangy. Investing two days in a hard-boiled egg has never been more worth it.
6. Green Beans (Dilly Beans)
Often called "dilly beans," these snappy legumes are made much better after months of sitting next to hot peppers.
Of the fruit-pickling opportunities, mango is the tangiest and most fun. It's a popular condiment for Indian dishes and takes about four to seven days to pickle.
Colloquially known as "Cowboy Candy," this pickling job does the opposite of most. It takes the savory spicy and turns it sweet.
Instead of smashing pumpkins, try jarring them. If pumpkin spice is your everything, be sure to try pumpkin chutney.
Like all pickle recipes, pickled tomatoes provide a great way to store a seasonal food. Smash up the sour tomato to make for a very unique ketchup substitute.
11. And of course, transforming a classic cucumber is still ~livin' on the edge~
See the fruits of your labor become the sour, acidic masterpieces of your desire.