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

Tried some pickled asparagus today a co-worker makes.

Delicious.

Green strawberries,
Green mangoes
Any unripe fruit really...

Hmmm.

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

Pickled Ramps

Great ideas. Recipes, anyone?

any hot pickling recipe you find will work
typically vinegar, sugar, pickling spice, garlic, chiles, and herbs

bring the liquids/spices/aromatics to a boil, let cool slightly, pack the items to be pickled in jars with garlic and peppers, pour into jars and seal the lids. Let pickle for a few days/weeks/whatever

I usually do okra, mirliton, cucumbers, radishes, beets, turnips etc
any veggie will do pretty much

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

Pickled ramps are the shite

As far as weird goes, pickled pig lips has got to be up there

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.

quote:

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Pickled green tomatoes are $$$

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These were not green. They were medium-sized unpeeled red tomatoes. The peels split allowing the marinade to penetrate. If I were trying the recipe, I would peel them first.

Pickled green tomatoes are good too, but they are VERY tart.