First choice is okra, and especially Wickles Pickles brand okra. After that beets, peppers, especially jalapenos. Pretty much love anything pickled, though.

I've usually got some red onions in the fridge. I love 'em!

Pretty much as retaweeda states. We love pickled okra and beets, all kinds of peppers, mushrooms, green beans, olives, etc.

I ran out of homemade pickled beets, but found some decent ones from Big Lots of all places. The same line also had pickled pitty-pan- soft and blech boring. A shredded carrot salad which is rather nice- and a zucchini pickle and a cabbage and onion salad one we haven't cracked open to try yet.

When the beet harvest comes in later this fall, I'll pickle up a couple batches. I like to do three kinds- regular pickle, spicy pickle, and ginger pickle. The commercial ones are ok but...

I'm also out of red onion- and will just have to be patient till harvest time is good on that one too- we ate up the few pints I made last year so quick I didn't anticipate, lol.

Not sure if I want to try pickled okra or not. I've had okra really good a couple times cooked, it can be a necessary thing in some dishes... but I've had mostly just gross okra always, no matter how many times I try it. So kind of scared of it pickled.

We had a pickled apple ring recipe we always did in crocks. Cinnamon, red hots, sugar, vinegar etc.

Except we used the largest cukes and took the skin off and sliced into 'apple rings', removing all the seeds in the middle to leave a ring. They really did look and taste apple-y. The liquid was drained off daily and brought back to a boil and drizzled over the cuke rings, for three days. A crock of those would last and last and last, and because of the taste, people actually believed they were apple rings. After they were done in the crock, one could even seal them in jars and they would keep.

You soak the rings in lime before you start to process the pickle. The lime keeps them crisp throughout the whole process. Gotta make some this summer.

Ok bragu, though that's a cuke pickle.. sounds darn intriguing. Wonder if that would work for a zucchini pickle.
You willing to expand on that? Please?

We really like Middle Eastern pickled turnips. I haven't made any myself yet, but they'd be very simple. I buy a brand we like (photo attached) at a local Middle Eastern market. Not sure you'd even know they were turnips, but they're kind of addicting...to us, anyway. My husband normally won't touch turnips but scarfs these things down.

I like pickled green tomatoes, especially the smally cherry or grape kind. They are a wonderful garnish for a Bloody Mary!! I like pickled pearl onions and carrots as well.

Except for cornichons, I don't care for most cucumber pickles.

I love homemade dilly beans!!! Green beans, lots of dill and garlic. Crunchy and delicious. I haven't had any in a while. I don't make them and my sister hasn't made any since last year. I will have to put in my request.....

I'd love a good tried & true recipe for pickled red onions, please!

Me, too, Sooz. I’ve wanted to try pickling red onions for a while, but I really want a tried and true recipe. :)

yes, it would work with zucchini too. Also, don't forget you can pickle peaches and pears and other fruits. watermelon rind ...

I haven't met a pickle I didn't like.....even pickled ham and herring.

I love making pickles!! Here are some of my favorites:

Giardiniera

Escabeche

Pickled beets with onions (pickling spice, NOT cinnamon)

Pickled jalapenos

Dilly beans

Dill zucchini pickles

This is like the recipe I use for red onions. I do not can them, but make fresh every few weeks, one onion at a time, keep in the fridge.

https://www.rachelcooks.com/2017/06/12/how-to-pickle-red-onions-in-five-minutes/

Carrots pickled in rice vinegar/sugar

Icicle radish aka Daikon radish, similar to above but with food coloring - takuan

Love Trader Joe's Hot & Sweet Jalapenos! And I either put sliced cukes or a couple hard boiled eggs in the leftover juice.

Bluebell, we have us a T&T recipe from sushipup! I'll have to wait to try it out because I just checked the onions...no red onions. Note to self: put red onions on the grocery list! Thanks, sushipup!

Spicy dill okra! My favorite, beyond the regular cuke ones. I do like crispy string beans too, but the okra ones are my fave.

PS, I do not like any pickles where sugars or sweeteners are added.

English style malt vinegar pickled onions.........especially as part of ploughman's lunch . Yum !!!

Oh boy, I pickle all kinds of stuff. I do make some fermented dill pickles, the kind that sits in a crock and never gets canned, although I put some in the refrigerator so they are cold and crunchy.

I make and can pickled beets, pickled asparagus, dilled green beans, pickled carrots, bread and butter jalapenos, pickled hot pepper rings for tacos, cinnamon red hot zucchini pickles, Readinglady's southwestern Corn Relish, pickled okra for Elery (thanks to Nancy in NC), a pickled 3 bean salad, and, of course, cucumbers. I make bread and butter pickles, sweet pickles and sweet relish, but no dill pickles because they just get mushy when I can them and that's disgusting. I do make hot pepper relish, but I'm not sure that's a pickle, in spite of all the vinegar.

I don't pickle onions but I do eat all the onions from jars of bread and butter pickles, if that counts.

Annie

@chase_gw: Do you have a recipe for the malt vinegar pickled onions. I love malt vinegar on my French fries and want to try the onions. TIA

Walnut, this is one I have used and was well pleased with the results but to be honest I'm the only one who loves them so I now just buy the ones in the "British" food section of the grocery store.

Pickled Onions ( English Style)

Servings

NOTES : Next time tone down the vinegar

1/2 Cup pickling salt

* 2 quarts water

* 1 1/2 lbs very small onion or pearl onions

* 2 tablespoons brown sugar

* 2 cups malt vinegar

* 1 teaspoon black peppercorns

* 1/4 teaspoon whole allspice

* 1/4 teaspoon hot pepper flakes

* 1 bay leaf, crumbled

In a bowl, dissolve � cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.

Let them stand 8 to 12 hours.

Drain the onions, and peel them; return them to the bowl.

Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again. Let them stand 2 days.

In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool. Drain and rinse the onions, and drain them well again.

In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf. Cover them with the cooled, sweetened vinegar.

Cover the jar with a nonreactive cap, preferably all plastic. Refrigerate the jar for at least 1 month before eating the onions.

Thank you so much. I will probably make 1/2 the recipe to start. I have not seen a grocery store around here that has a British food section, but sure wish that would happen. The nearest place to me that has British items is 1 - 1 1/2 hours away, depending on traffic.

In Canada we can buy them in the regular pickle aisle but when in Florida I have found them in the "British" section of the ethnic food ails at Publix.

NOTE : I did reduce the vinegar to 1 1/2 cups the next time I made them. The original recipe I found had a little too much pucker power.

I've pickled beets, jalapenos, vidalia onion relish and okra but the only cucumber pickle I've ever done was the fire and ice pickles that you buy the hamburger dill chips and add stuff to it and store in the frig. Of course I've quick-pickled cucumbers for refrigeration storage but never processed any in jars or brine. I kind of have a fear of doing processed cucumber pickles. I'm afraid they will come out limp and I hate limp pickles.

Eggplant Makdous is probably my favorite, and I get it at a Middle Eastern market. The ones I buy are stuffed with walnuts. I also buy pickled cabbage a Japanese markets, but I often make Japanese pickles myself now.

I like anything with okra.

Makdous! I had to look that up. I'll look for them. Then saw a recipe using pine nuts. I'm growing a few varieties and hope for a harvest since I started seed so early. Way early with the peppers. Finally have the peppers figured out. Great harvest last year.

I can get great fermented pickles downtown NYC. Not made a big crock in a few years.

Quick pickles year round. We like them fresh. 2-12 hours max. Only Persian cukes in thick coins unless for sandwiches I'll do thin long slices. No need to peel or de-seed Persians.

I do plenty of other fermentations. Quick pickles just elevate the fresh veg and seldom even need dressings in salads. Even just an hour takes the raw sting out of a red onion. (I don't use much salt or sugars so it might contribute to the shorter fridge times).

Garden harvest and farmers market fresh I'll make giardiniera...

Let's see. I've done dill, sweet, and bread and butter cucumber pickles...whole, spears, and chips. Dill and sweet relish. dilly Beans, asparagus, cauliflower, green tomatoes, garlic. Pickled peppers of all sorts (just did my first batch of mixed dill peppers of 2019 yesterday!).

Fave…. spicy okra dill pickles. Yeppers.

No one mentioned Mustard Pickles, although I haven't canned any in years... labor intensive but soo good. I make a refrigerator style that is very tasty. Okra, Asparagus, Green Beans, and Bread and Butter pickles are on the list of faves, too.

I’m with Linda, pickled herrring rolll mops!i can only do a small amount of them at a time, but they are delicious!

Small green tomatoes. The first thing I ever canned. I only do them if I have a lot of green ones left at frost time.

Fave? Spicy okra dill pickles.

But they could be cuke or green bean, as well.

I do like pickled herring, without the cream.

Don't really care for most any pickle with added sugars.

Have some fun with it. One red onion, a cubed beet, red and/or yellow golden, radish...any your market has, carrot coins or long slices, Persian cukes...fennel, celeriac....

Tsp salt, tsp sugar of choice, garlic slice, lemon, bay leaf or 4, mustard seed, peppercorns, hot pepper flake, dried or fresh herbs...(I cannot put a 1/4 cup of salt in anything) or that much sugar. Make a small batch and taste. Heat your pickle mix with 1 cup vinegar, one cup water...I use a bit more water. Let the simmered pickling spice cool down and cover sliced veg in ball jars or glass bowl. Taste after 2 hours. Fridge it, chill it. Good right away that day. Kids love fresh pickles.

Very pretty, Sooz.

I love pickles - especially fermented and ‘quick’ pickles. Not as much the sweet vinegary canned pickles. I love kimchis of various kinds.

I ran across a recipe to pickle radish greens a few years ago. The result ends up reminding me of a Japanese seaweed salad. It also appealed to my New England stinginess. I don’t remember the link but essentially ...

triple wash and roughly chop radish greens

toss with equal amounts salt, sugar and fish sauce - usually 1 tbsp for 1 large bunch

cover and weigh down for a few hours-overnight

rinse and soak greens and drain

Dress with sesame oil, sesame seeds, ginger and rice wine vinegar. I often add radishes, cucumber or carrots.

Nice on sandwiches, salads or rice dishes.

I've only done lacto-fermented pickles and refrigerator pickles. I've eaten store-bought kinds as well. Here are my preferences:

Chile sauce (lacto-fermented, with vinegar added; cooked before fermentation; add probiotics before fermentation, after it cools sufficiently from cooking, but while it's still very warm)

Radishes (lacto-fermented, without vinegar added; they turn pink/red inside)

Peppers (with cardamom added; probably any kind of pepper pickle, almost)

Sauerkraut (never made it, but I like it; it's pickled cabbage, lacto-fermented)

Sempervivum (I think tectorum; lacto-fermented, without vinegar added)

Carrots (lacto-fermented without vinegar added)

Some of those I tried with/without vinegar I haven't tried the other way.

I also like to use the brine from previously lacto-fermented stuff to make refrigerator pickles out of cheese strips.

I'm not a fan of lacto-fermented large zucchini with vinegar added, although I like raw zucchini. I'm not fond of store-bought pickled cactus pad strips, but I like unpickled ones in stir fry.

I like dill pickles, but I don't like sweet pickles that much (sweet pickles are okay in very small amounts).

I like to use left-over dill pickle brine from store-bought pickles to refrigerator pickle stuff.

I haven't historically added a lot to flavor my pickles (although I might prefer it).

I want to lacto-ferment Jerusalem artichokes (and try adding some to other ferments, to speed the process).

Slightly tangential. I like pairing vinegared things with sweet things. This week I made a salad as follows:

- Chard, lightly wilted in olive oil and salt

- Beet greens, similarly cooked

- Cucumber, cut into 1/2" cubes, soaked in salt water and then vinegared

- Golden beets, boiled then cut into 1/2" cubes and vinegared

- Plums, the ripest you can get, cut into 1/2" cubes (you don't get that many cubes from a plum)

- Toss and enjoy. It is important for the cubes to be cubes, not slices.

(Contributing to the slight tangent.)

@John Liu One of my favorite salad dressings is just distilled white vinegar mixed with brown sugar. They say balsamic vinegar and black pepper make strawberries and summer fruits generally taste sweeter.

I wonder if I would like refrigerator pickles with vinegar and brown sugar added, even though I don't prefer sweet pickles.