Quick Pickled Radishes
Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches," says France C. "They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks."
Popa's Pickled Eggs
A simple, classic pickled egg, flavored with turmeric and hot yellow peppers. "The longer they sit, the better they get!" says Marianne. We ate them plain, on salads, as deviled eggs, and in sandwiches."
Quick-Pickled Red Cabbage (Atchara)
"Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes," says Yana Gilbuena. "This cold-flash-pickling method works with all kinds of vegetables, but red cabbage is an easy and gorgeous place to start."
Quick Pickled Jalapeno Rings
Pennsylvania Dutch Pickled Beets and Eggs
Let's let Misterblutarsky explain the appeal: "I recently began working in Hanover, PA, and noticed red eggs in the deli section of my local grocery. I sought out a recipe, and this one is perfect in every respect. The sweet and sour aspects, along with the spices will make you very happy."
"I love these," says VeggieBalls. "And garlic is so good for you. No icky garlic breath! Fabulous for gifts, too."
Pickled Garlic and Jalapeno Peppers
And here are some quick pickled garlic and jalapeno rings -- together at last! "A quick and easy recipe for delicious pickled peppers! The amount of garlic can be adjusted depending on personal taste. We use a lot because we're big fans of pickled garlic, too. You could also substitute serrano peppers for the jalapenos, cauliflower for the carrots, or add small onions. Pickles will keep approximately 6 weeks in the fridge."
Hot Italian Giardiniera
There's a garden's worth of produce in here: peppers, cauliflower, celery, carrots, onions, green olives! It's a required condiment on Italian beef sandwiches. Basically, it makes any sandwich better. But try it on pizzas, pastas, and salads, too.
Chipotle and Adobo Pickled Eggs
These pickled eggs bring some heat. Slice them up for salads "or just eat them plain for a quick low-carb snack," says Savanah.
Maybe you've seen these in convenience stores. Cooked smoked sausage takes the plunge in a tangy red brine.
Deviled Pickled Eggs
You love pickled eggs. But you also love deviled eggs. That's not a problem.
Pickled Padron Peppers
Any small fresh pepper will work here, including jalapeno and red Fresno chile peppers. The spicy vinegar is amazing in salad dressings, marinades, and mixed into cooked rice.
Pickled Grilled Red Onions
Unless your grill is buried in 8 feet of snow (sorry, Buffalo), it's worth stepping into the chill to grill up some onions for this sweet, tart pickle. Pop them onto a salad or sandwich (burgers!), or gobble them up as a side with roasts.
Vietnamese Pickled Daikon Radish and Carrots
You know these. They're the crispy pickled veggies that come with Vietnamese vermicelli salads, and they're the secret, satisfying crunch in banh mi sandwiches. "You can also add cucumber and onions, if you like," says bd.weld. "This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator."