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