What are some weird/interesting things you've seen pickled?

Tried some pickled asparagus today a co-worker makes.

Delicious.

I haven't tried this yet, sure sounds good though.

Pickled Ramps

Pickled green tomatoes are $$$

My aunt. She got really soused at Xmas dinner years ago and put on quite a display.

I love tomatoes in almost any form and I almost got addicted to the International Market's marinated (pickled) tomatoes from Belarus. Sometimes I would puree a whole quart jar for a terrific tomato cocktail drink.

I think this recipe I found online would be similar - the ingredients are the same.

Belarus Pickled Tomatoes

"Tomato people…I have a recipe for you! These pickled tomatoes come to you all the way from Belarus, from my aunt who’s been pickling her harvest for many many years. I made a few tweaks to accommodate for ingredient differences (they have 9% vinegar!) and the fact that these tomatoes are super tiny. I also added a chilli pepper."

Ingredients
2 cups filtered water
4 Tbs apple cider vinegar
1 Tbs sea salt
1 Tbs sugar
4 cups small tomatoes (see note)
few sprigs of dill or dill flowers
2 cloves garlic
1 chili pepper (use your judgement + heat preference), slit lengthwise
grape leaf (optional)

1. Combine water, vinegar, salt, and sugar in a small pot and bring to a boil. Stir to ensure that salt and sugar are dissolved.

2. Place the remaining ingredients in a clean 1L jar and pour over the hot (or slightly cooled - see note) liquid.

3. Close the jar and let it cool to room temperature.

4. Refrigerate for at least 24 hours before eating.

5. Store refrigerated.

Note
**Important** - My tomatoes were really tiny and cracked readily, allowing the brine to penetrate the tomatoes easily. For this reason, I let the brine cool slightly before pouring it over the tomatoes, as I found the hot brine cooked them to mush. If you're using larger tomatoes, or ones with a thick skin, you may want to pierce a hole or two using a tooth pick and use hot brine. I haven't tried this with full-sized tomatoes, but they may need a little more cooking/work, so for this recipe stick to small (currant, cherry, grape, etc...) tomatoes.

Deer hearts. Not bad at all. A friend originally from Pennsylvania makes them.