I put some asparagus in vinegar with garlic, red pepper flakes, and pickling spice a couple weeks ago. I just cracked it open, and they’re fantastic!
I also started a batch of sauerkraut today with garlic and caraway seeds in a brine. Gonna keep an eye on it and hope it comes out alright. I like that it’s a live fermentation, and will hopefully be full of good probiotics.
What’s your favorite thing to pickle, and in what?
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.