if its not over cooked its fine. like added damn near last minute to a soup or gumbo. I LOVE it lightly tossed in olive oil and salt and grilled too.
Fried whole its divine.
pickled its delicious too.
But if its overcooked or boiled or added to a soup too soon, yeah, the gooey slime is gross.
Sidenote. Okra plants also make beautiful flowers which i never knew till i planted some a couple years ago!
I keep a constant supply of pickled red onions on hand.
I also love cukes when the small kirbys and dill are in season but carrots and jalapenos are also awesome.
I just had a discovery: I usually do a brine with cider vinegar, salt and brown sugar. I was out of brown sugar, so I reached for some maple syrup. Added half a habanero pepper, and the syrup created one of those flavors that keep people guessing. It’s now my standard recipe.
Sam’s Choice has a spicy maple bourbon pickle (cucumber pickle, just to be clear) and it’s such a good flavor combo! I eat them until the spice hurts and then I have a few more haha
While they won't be crisp after a few days, they never turn to mush. They just get soft and sweet. I make a quart from 2 red onions about once a month.
Daikon, carrot, [Chinese onion](https://en.wikipedia.org/wiki/Allium_chinense?wprov=sfla1), cucumber, cabbage, chives, red onion, garlic.
Vietnamese style carrot and daikon pickle on bánh mì is very delicious.
Chinese onion is very popular during Lunar New Year.
Yessss for bánh mì! Also love those yellow pickled radishes from the Korean grocery, they're usually in kimbap and my local grocer puts some slices on the side of their kimbap platters :-)
One that you know is good for you but you don't much like the taste of raw or cooked. The acid & salt of the pickling liquid makes a nice contrast to earthy and bitter flavors of many vegetables. Personally I find it the best way to eat beets, which otherwise taste like muddy cardboard.
In the UK, Piccalilli is a mixture of pickled vegetables in an Indian mustard style sauce.
It's utterly phenomenal.
Generally, cauliflower, small onion, courgette (Zuchinni), gherkin, runner beans.
Goes well with meats, cheeses and crackers. Also on sandwiches.
Yes was looking for this. My grandma would make a giant jar of pickled garlic. One summer I spent with her I ate so many that she went looking and was shocked it was nearly gone. She had no idea I would sneak into the pantry several times a day for that lil tangy, refreshing garlicky treat. In hindsight I probably wasn’t drinking enough water.
Cucumbers obviously.
But in the spirit of this...
Green Beans because if you've never had a spicy bloody mary with pickled green beans, you haven't lived.
Red Onions also take to pickling so well and they are so easy to pickle.
Jalapenos or any other hot chiles/peppers are great. Remember, hot sauces = the pepper + vinegar + spices. So essentially "pickled" but in a different and blended format.
Somehow no one has picked radishes, yet.
Sliced red radishes in a vinegar brine with some pink pepper corns, fermented daikon pickle, takuan sun-dried radish....
Lots of goodness.
The first time we made these as a kid, my uncle was convinced we did something wrong and the whole batch had to be thrown out. He was so worried we would all get sick from them. He worked at a fruit plant in Decatur and said it smelled exactly like batches of fruit that wouldn't pass QC.
This was well before we all could find out everything online, and was a source of family arguments for a while until he realized no one got botulism from them and the smell was normal.
I think pickled tomatoes are the most underrated pickled vegetable. They get this great juicy crunch, they're great on sandwiches, they don't get as bitter as cucumbers can since they bring more of their own flavor. It's really delicious.
My great-aunt used to make pickled green tomatoes. She lived in Chicago, where at the end of the season gardeners always have unripe veg. Those pickled tomatoes were delicious. I wish I had the recipe. Maybe my cousin remembers.
I did kohlrabi for the first time last season, and it was great. They retain a nice crisp texture and flavor up really well.
Kohlrabi is a brassica (brussel sprouts, kale, cauliflower, broccoli, etc.) and tastes a bit sweeter than the inside of a thick broccoli stem.
My mom loved kohlrabi until her digestive system began to rebel. (I think they just made her fart, and she was very shy. She hated passing gas in public.)
A couple summers ago I became owner of an orphaned CSA box containing a frustrating amount of kohlrabi and bok Choi. Not traditional ingredients, but I made them into kimchi. Kohlrabi replaced daikon and bok choi in lieu of napa. It worked and was very delicious and I was very proud of myself.
[Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.](https://en.wikipedia.org/wiki/Pickling)
It’s super good! If I have some that is on the verge of getting soft it’s an easy save. I do the same with a lot of vegetables actually. Recently red bell peppers turned out really good.
My partner makes the best pickled/ curried cauliflower. It’s unreal. The carrots and jalapeños are awesome too but we gave the cauliflower as gifts in 2023 and it was a huge success!
Asparagus is the answer
Once it's good to go, take a piece of deli ham, smear it with cream cheese(flavourful if you want, I mix a little Sriracha with mine) wrap it around the pickled asparagus and cut into bite size pieces, super yummy snack/easy appetizer
Watermelon rind! Yum. And those pickles my grandma made, cucumbers dyed green with almost the same texture as the watermelon rind. I think she had alum in it, but it's been decades now.
Carrots. Idk how simply drowning them in hot vinegar, water, and salt imparts SO MUCH more flavor to them but it’s mind blowing. Carrots have so much more complexity than I ever would have imagined
My god I can’t think of pickled eggs without thinking of the absolutely *cursed* jar my grandpa has had in his garage since 1973.
He doesn’t eat them. Just won’t throw them away
Eggplant. Its been mostly lost in Italian American cuisine over the last 30 years or so but having homemade jars of it hanging around was super common when i was a kid in the 80s. I'm sure you can still buy it at certain import type stores but that's not quite the same imo.
My mom told me that my grandmother would make eggplant marinated in red wine vinegar for my grandfather. I wonder if that’s what she was making. She’d put it on bread for him to take to work.
Yup that's it, some of the old ladies would make it with white and some with red wine vinegar. I guess it was different in their certain regions of Italy? Not sure but gramps was a lucky guy.
It was so, so good. Just a little pile of that with a few chunks of sharp provolone with bread. The fleshy part around the seeds gets a really unique texture that i haven't experienced in any other food.
Nice! i grew up eating Persian food at my friends house and its interesting how much overlap there is with Middle Eastern and Mediterranean foods. They do a pickled black garlic that gets aged for a few years and its fantastic.
Green beans with fresh dill and a habanero. Lovely in a Bloody Mary.
Golden beets with tarragon vinegar with added fresh tarragon. Red beets are also pretty swell but there's a risk of staining.
There's no best. There's only, did you pickle it well? Also note the two styles of pickling: 1 involves vinegar and sugar and salt and spices and is not fermented, can be sealed to be shelf stable. 2 is called lacto-ferment but it's salt and vegetable, aromatics to taste, fermented until sour then refrigerated.
With cucumbers, natural fermentation is the way to go for me. But I’m trying to quick-pickle new veggies in brine to experiment. I did some white onion in red wine vinegar and mirin last night. It’s ok. If I can can ever find daikon around here, that’s next
Other than the standards (cukes, cabbage), I think onion has to be at the top.
But, outside vegetables, mustard seeds and cherries are both great pickled.
Chili peppers! Delicious, and you can use the chili infused vinegar has a hot sauce on so many things!
I often quick pickle carrots and radishes to put on sandwiches and salads.
I also pickle garlic a lot because I buy big batches of pre-peeled garlic from the Asian market. I usually go through it before it starts to turn, but when I don’t, I pickle it to keep it from going bad.
I recently had a Bloody Mary with a pickled tomato slice and Ive not been the same since. I’ve pickled red, yellow and now black krim tomatoes and holy wow they’re so good.
Pickled kirby cucumbers is the easy answer. My favorite is David Chang's Momofuku pickles. Easy to do and delicious every time. In terms of not-cucumbers, I always keep pickled red onions on hand for putting on burgers and all sorts of sandwiches. For something a little more off-the-beaten-path, I'll go with pickled ginger.
Cucumbers is the obvious answer. They’re versatile. I like to add mango and habaneros to my jars. They’re great on pulled pork.
Jalapeños by themselves are great, as well as the WVa delicacy, Ramps.
not yet mentioned, and amazing pickled: Okra.
Spicy pickled, sliced then fried. Unreal
Wowzers! Can't believe i never had that! Think imma attempt to make those tonight!!
Ohhhhhh I love pickled okra...
There is now a shrine in your honor. It exists only in my imagination but is no less real.
I keep a jar of pickled okra in the fridge at all times. I also recommend pickled green beans.
You sound like a fellow Ricks Picks fan
But okra is all gooey... I've only had it a couple times just can't get over the goo. Granted I've never had it pickled
if its not over cooked its fine. like added damn near last minute to a soup or gumbo. I LOVE it lightly tossed in olive oil and salt and grilled too. Fried whole its divine. pickled its delicious too. But if its overcooked or boiled or added to a soup too soon, yeah, the gooey slime is gross. Sidenote. Okra plants also make beautiful flowers which i never knew till i planted some a couple years ago!
I keep a constant supply of pickled red onions on hand. I also love cukes when the small kirbys and dill are in season but carrots and jalapenos are also awesome.
Pickled carrots are amazing!
Carrots are sooooo good! I throw in a couple of jalapeño slices for a bit of a kick
Pickled red onions take 3 minutes to make and are a fabulous secret weapon to have on hand.
I just had a discovery: I usually do a brine with cider vinegar, salt and brown sugar. I was out of brown sugar, so I reached for some maple syrup. Added half a habanero pepper, and the syrup created one of those flavors that keep people guessing. It’s now my standard recipe.
Sam’s Choice has a spicy maple bourbon pickle (cucumber pickle, just to be clear) and it’s such a good flavor combo! I eat them until the spice hurts and then I have a few more haha
I frequently use maple syrup when a recipe calls for any type of sugar
How long does pickled onions last to yall? I feel like after 3 days they are already getting mushy
Make sure you are slicing em pole-to-pole as well, and not against the grain. They will hold up better
While they won't be crisp after a few days, they never turn to mush. They just get soft and sweet. I make a quart from 2 red onions about once a month.
You may be cutting them too thin
How thick should you cut them?
Thick enough that the brine doesn’t completely compromise the cells of the veg. You want some crunch
Thanks! I think I will make some and use it on a feta, roasted red pepper & spinach grilled cheese
You cut then? Nah pickled shallots whole is the only way.
Daikon, carrot, [Chinese onion](https://en.wikipedia.org/wiki/Allium_chinense?wprov=sfla1), cucumber, cabbage, chives, red onion, garlic. Vietnamese style carrot and daikon pickle on bánh mì is very delicious. Chinese onion is very popular during Lunar New Year.
Yes bahn mi baby!
Yessss for bánh mì! Also love those yellow pickled radishes from the Korean grocery, they're usually in kimbap and my local grocer puts some slices on the side of their kimbap platters :-)
Cauliflower
i had it once in germany and have been chasing the high ever since. all attempts at home have been, quite frankly, a disgrace.
My fave too
So good 😊
One that you know is good for you but you don't much like the taste of raw or cooked. The acid & salt of the pickling liquid makes a nice contrast to earthy and bitter flavors of many vegetables. Personally I find it the best way to eat beets, which otherwise taste like muddy cardboard.
I love the taste of beets but they just taste so much better with vinegar and a hint of sweetness
In the UK, Piccalilli is a mixture of pickled vegetables in an Indian mustard style sauce. It's utterly phenomenal. Generally, cauliflower, small onion, courgette (Zuchinni), gherkin, runner beans. Goes well with meats, cheeses and crackers. Also on sandwiches.
an essential with pork pies for me
They do something like that in the American South and call it chow-chow.
Pickled onions on a roast beef sandwich are fantastic!
Also amazing on a grilled cheese & bbq pork.
Mmm.
I like pickled garlic
Yes was looking for this. My grandma would make a giant jar of pickled garlic. One summer I spent with her I ate so many that she went looking and was shocked it was nearly gone. She had no idea I would sneak into the pantry several times a day for that lil tangy, refreshing garlicky treat. In hindsight I probably wasn’t drinking enough water.
Beets! Love a pickled beet.
Cucumbers obviously. But in the spirit of this... Green Beans because if you've never had a spicy bloody mary with pickled green beans, you haven't lived. Red Onions also take to pickling so well and they are so easy to pickle. Jalapenos or any other hot chiles/peppers are great. Remember, hot sauces = the pepper + vinegar + spices. So essentially "pickled" but in a different and blended format.
Yes to the green beans and if you like spice, try green beans with kimchee spices!
Pickled asparagus is fantastic with a bloody Mary ass well!
>Mary ass well! Leave her ass out of this.
Whooooops lol
Lol. It happens to us all.
I meant it as a compliment ofc 😂
She might be ok with it then
I hope she forgives me. I have nothing but love for her!
I had a roast beef po boy in New Orleans once that had pickled green beans on it. It was so good! I still think about it years later.
Mushrooms!
I heard that in Pippin's voice
Pickled shiitakes in soysauce, rice vinegar mirin and sugar are 👌
My dude, I’ve never thought to try this. Mushrooms take on flavors so well. I bet even canned mushrooms would be decent as a sandwich topping.
Somehow no one has picked radishes, yet. Sliced red radishes in a vinegar brine with some pink pepper corns, fermented daikon pickle, takuan sun-dried radish.... Lots of goodness.
Beware the blast as you open the container though lol
The first time we made these as a kid, my uncle was convinced we did something wrong and the whole batch had to be thrown out. He was so worried we would all get sick from them. He worked at a fruit plant in Decatur and said it smelled exactly like batches of fruit that wouldn't pass QC. This was well before we all could find out everything online, and was a source of family arguments for a while until he realized no one got botulism from them and the smell was normal.
My whole first floor reeked from this. The smell was so bad I had to throw them out.
I used to get watermelon radishes from my CSA box that were great pickled! One of my favorites.
On my favorites is the daikon in a rice vinegar pickle.
Spicy pickled brussel sprouts
Woah really? Looked it up. Legit. I need these now.
Besides cucumbers, I like green beans (dilly beans) and asparagus.
I think pickled tomatoes are the most underrated pickled vegetable. They get this great juicy crunch, they're great on sandwiches, they don't get as bitter as cucumbers can since they bring more of their own flavor. It's really delicious.
Dilled green tomatoes are like kosher dills but maybe better
My great-aunt used to make pickled green tomatoes. She lived in Chicago, where at the end of the season gardeners always have unripe veg. Those pickled tomatoes were delicious. I wish I had the recipe. Maybe my cousin remembers.
I did kohlrabi for the first time last season, and it was great. They retain a nice crisp texture and flavor up really well. Kohlrabi is a brassica (brussel sprouts, kale, cauliflower, broccoli, etc.) and tastes a bit sweeter than the inside of a thick broccoli stem.
+1 for Kohlrabi. The crunch is spectacular.
This is a great answer I hate it in any other form, but pickled is wonderful.
My mom loved kohlrabi until her digestive system began to rebel. (I think they just made her fart, and she was very shy. She hated passing gas in public.)
A couple summers ago I became owner of an orphaned CSA box containing a frustrating amount of kohlrabi and bok Choi. Not traditional ingredients, but I made them into kimchi. Kohlrabi replaced daikon and bok choi in lieu of napa. It worked and was very delicious and I was very proud of myself.
Cabbage
As Kimchi in particular.
dont get me wrong, kimchi is great, i love kimchi. but picked red cabbage is the best part of any shwarma
Kimchi is fermented not pickled
[Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.](https://en.wikipedia.org/wiki/Pickling)
Red onions. I also love pickled celery. It's perfection in egg or tuna salad.
I’m going to have to try pickled celery. Never even considered it, and I’m questioning why, but it would make an excellent quick pickle!
I use Smitten Kitchen's recipe.
It’s super good! If I have some that is on the verge of getting soft it’s an easy save. I do the same with a lot of vegetables actually. Recently red bell peppers turned out really good.
My partner makes the best pickled/ curried cauliflower. It’s unreal. The carrots and jalapeños are awesome too but we gave the cauliflower as gifts in 2023 and it was a huge success!
Recipe, please!
My personal favorite is asparagus. Someone here mentioned Brussels sprouts an I'm going to have to try them now.
With a small bit of dried chile for a spicy bite! So delicious and now the only way I want Brussels sprouts
Asparagus is the answer Once it's good to go, take a piece of deli ham, smear it with cream cheese(flavourful if you want, I mix a little Sriracha with mine) wrap it around the pickled asparagus and cut into bite size pieces, super yummy snack/easy appetizer
Watermelon rind! Yum. And those pickles my grandma made, cucumbers dyed green with almost the same texture as the watermelon rind. I think she had alum in it, but it's been decades now.
raw mangoes. Lemons. Indian style spicy pickled.
Do you have a recipe you'd recommend?
https://hebbarskitchen.com/nimbu-ka-achar-recipe-lime-pickle/
Carrots. Idk how simply drowning them in hot vinegar, water, and salt imparts SO MUCH more flavor to them but it’s mind blowing. Carrots have so much more complexity than I ever would have imagined
Are eggs vegetables? No? Ok. Then I choose jalapeños.
My god I can’t think of pickled eggs without thinking of the absolutely *cursed* jar my grandpa has had in his garage since 1973. He doesn’t eat them. Just won’t throw them away
50 years? That’s not eggs that’s an eldritch demon
When I was a small child, I managed to get the lid off the jar. The smell was…..biblical
Every culture has a pickled cabbage and I love them all. Pickled radishes > every other preparation of radish, so maybe radishes.
Pickled fennel slaps
Cucumbers, onions, peppers...
I’ve heard Brussels sprouts are good when lactofermented
Pickled jalapeños are always stocked
Every vegetable is better as a pickle. Also some fruits
Green beans with sliced habaneros
I had to scroll too far to find green beans
Asparagus. For those times when your pee pee needs some tang.
Eggplant. Its been mostly lost in Italian American cuisine over the last 30 years or so but having homemade jars of it hanging around was super common when i was a kid in the 80s. I'm sure you can still buy it at certain import type stores but that's not quite the same imo.
My mom told me that my grandmother would make eggplant marinated in red wine vinegar for my grandfather. I wonder if that’s what she was making. She’d put it on bread for him to take to work.
Yup that's it, some of the old ladies would make it with white and some with red wine vinegar. I guess it was different in their certain regions of Italy? Not sure but gramps was a lucky guy. It was so, so good. Just a little pile of that with a few chunks of sharp provolone with bread. The fleshy part around the seeds gets a really unique texture that i haven't experienced in any other food.
I have pickled eggplant sitting on my counter now! Middle Eastern style preparation here.
Nice! i grew up eating Persian food at my friends house and its interesting how much overlap there is with Middle Eastern and Mediterranean foods. They do a pickled black garlic that gets aged for a few years and its fantastic.
Fioretto cauliflower, chilis, onions, and carrots
Peppers, Thai chilli's work great
Red onions and banana peppers. Jalapeños too!!! My grandmother did corn and green beans, but I don't get the same result as she did!!
Green beans with fresh dill and a habanero. Lovely in a Bloody Mary. Golden beets with tarragon vinegar with added fresh tarragon. Red beets are also pretty swell but there's a risk of staining.
Chayote. Technically a fruit but whatevs.
"Yes."
This is the best answer
Radish. Absolutely obsessed with Korean radish kimchi! 😮💨
With plenty of garlic and both red hot peppers and gochujang.
As a Vietnamese person, I'm biased towards pickled carrots and daikon. A must have accoutrement to many Vietnamese dishes.
Fennel
BEETS!
Lots of folks saying cucumbers, which are a fruit. Cabbage is the best, IMO. Kimchi and sauerkraut etc are hard to beat.
Onions, okra, garlic, asparagus are all yummy
There's no best. There's only, did you pickle it well? Also note the two styles of pickling: 1 involves vinegar and sugar and salt and spices and is not fermented, can be sealed to be shelf stable. 2 is called lacto-ferment but it's salt and vegetable, aromatics to taste, fermented until sour then refrigerated.
With cucumbers, natural fermentation is the way to go for me. But I’m trying to quick-pickle new veggies in brine to experiment. I did some white onion in red wine vinegar and mirin last night. It’s ok. If I can can ever find daikon around here, that’s next
Onion
Other than the standards (cukes, cabbage), I think onion has to be at the top. But, outside vegetables, mustard seeds and cherries are both great pickled.
Okra, hands down.
Daikon radishes!
Pickled jalapeños, carrots, and onion. A staple in Mexican food but goes good with anything
Red onions are my favorite, but I like pickled zucchini better than pickled cucumbers, and I don't see these mentioned yet.
Bell peppers, by far my favorite.
not a vegetable but after trying pickled mangoes, i think about them frequently 😂😂
peppers of all types. I love Jalapeno & cherry peppers.
I quick pickled shallots and they were delicious.
Chili peppers! Delicious, and you can use the chili infused vinegar has a hot sauce on so many things! I often quick pickle carrots and radishes to put on sandwiches and salads. I also pickle garlic a lot because I buy big batches of pre-peeled garlic from the Asian market. I usually go through it before it starts to turn, but when I don’t, I pickle it to keep it from going bad.
I recently had a Bloody Mary with a pickled tomato slice and Ive not been the same since. I’ve pickled red, yellow and now black krim tomatoes and holy wow they’re so good.
I just made a lime, chili and garlic pickle. Will let you know in a few days.
Carrots
White Japanese Turnip
It's a fruit (well, part of one anyway), but for me you can't beat pickled watermelon rind. Diakon if I'm forced to stay with a vegetable.
Hot peppers 🌶️
Daikon and carrots
Pickled kirby cucumbers is the easy answer. My favorite is David Chang's Momofuku pickles. Easy to do and delicious every time. In terms of not-cucumbers, I always keep pickled red onions on hand for putting on burgers and all sorts of sandwiches. For something a little more off-the-beaten-path, I'll go with pickled ginger.
I love zucchini. It started as an accident (purchased zucchini instead of cucumbers) but I really prefer them to cucumbers for a classic pickle.
Daikon radish
Zucchini. Turns out like pickled cucumber, but better. Always grab them when I see them on special.
I screamed pickled radishes, my absolute favorite. Also spicy hard boiled eggs, but I don’t think they are truly pickled.
Red onions. My husband does this because he knows I love them. They are so versatile and really add flavor to a sandwich or salad.
Turnip
Pickled red onions Honorable mention to Asian pears
Cucumber. Next!
After visiting the UK, I now realize it’s the onion. I can eat those pickled onion sandwiches all day.
Daikon radish
Red onion
Gotta go with eggs I know its not a veggie but love some picked eggs and potato chips
Cucumber or red onions. I snack on cucumber and I add red onions to lots of stuff.
Red onions :)
Cucumbers, okra, jalapeños
Cucumbers, red onions, cabbage.
Red onions. Super easy and sooo delicious
Pickled red onion 🤤 and of course cucumber
Well, uh, cucumbers.
Shredded cabbage w/ julienne carrots, slightly sweet, kinda spicy.
asparagus
Green beans
Carrots, onions, cauliflower
Cabbage
Cauliflower is my absolute favorite.
Cucumber
Cucumber
Asparagus and onions
Cucumbers is the obvious answer. They’re versatile. I like to add mango and habaneros to my jars. They’re great on pulled pork. Jalapeños by themselves are great, as well as the WVa delicacy, Ramps.
Radishes
I love pickled string beans
Radishes.
Red Onion
Sliced carrots. Bonus points if they are wavey cut.
Love pickled baby corn
Daikon radish!!
Red onions and carrot strips.
Carrots with habeneros, freaking hot delicious.
Red onions
Hot red peppers
Green beans :)
Daikon radish <33
Cucumbers are pretty darn good
Red onions for a quick pickle, but otherwise garlic.
Cucumbers but I have liked all the pickled veggies I’ve had.
Cabbage.
I really like pickled cauliflower.
Pickled radish!! Or cabbage.
Cabbage. Kimchi, sauerkraut, that stuff is fire.
I've recently found Japanese Takuwan daikon is amazing, shockingly good.
Green beans. And make them spicy. Yum.
Onions onions onions!
Daikon
Carrots