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I have done pickled walnuts, when I could find some green walnuts at the right time of year. Only ever did 2 batches because I don't eat them that often and no-point doing more than we can use. Red cabbage OF COURSE, quail's eggs in fancy vinegars (cider/wine, with garlic, lemon zest or chillies), as well as onions. Not recently any of them.
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Flowers come in too many colours to see the world in black-and-white. -
Done cabbage, and red cabbage. Haricots in vinegar and garlic with peppercorns. They are luuuurrrvvveeelllyyy. Did a piccallili last year, which turned out good.
Eggs and onions always faves.
Nothing more exotic than that as yet. Interested in what on earth pickled lemons could be used for though?Bob Leponge
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