Should you crack open any fridge or pantry, chances are high you may discover no less than one or two—or in my case, six or seven—jars of pickles. When all else fails, pickles will save the day (or dish). Sandwich tastes bland? Add a couple of pickles. Have to zhush up a lackluster sauce or dressing? Drizzle in some pickle juice. Need to loosen up a meat-heavy meal? Dish up some pickled greens.

Each tradition has some form of pickling heritage. In Korea, pickling and fermentation are on the coronary heart of their delicacies, with kimchi on the very prime of the pickled vegetable hierarchy. In Turkey, consuming pickles and consuming pickle juice is a part of a day by day ritual. In the case of a few of our favourite dishes, it is inconceivable to serve them with out their pickle companion—pupusas and curtido, bánh mì and đồ chua, or sizzling canines and sauerkraut. So, we have rounded up a few of our favourite pickling recipes to assist deliver brightness and stability to your desk. Some depend on lactic acid fermentation, whereas others are a fast pickle. Whichever you select, you may wish to maintain a couple of jars readily available—thank us later!