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?
Naturally, I didn’t take notes when I made them. I’m pretty sure I stayed mostly in the mulling spices range: allspice, black peppercorns, clove, cardamom. I’m pretty sure I put in a few coriander and mustard seeds too. Could always add in some cinnamon or nutmeg/mace. Also pretty sure I used plain distilled white vinegar, but I bet apple cider vinegar would be an interesting variation.
They made a nice accompaniment to charcuterie and even ice cream.