Speaking of pickles....

I love pickled foods and at any given time homemade quick pickles are in my fridge. From pickled red onion, pickled yellow mustard seed, pickled cauliflower, red pepper, ginger, almost anything that is season at the Farmer's Market or in surplus in the home garden is preserved as a quick pickle. They are so handy for jazzing up a salad or sandwich or cold plate lunch or main dinner plate and serve as an impetus to using them in unusual ways because I really dislike to waste things....thus the pickle in the first place.
I refer to Sean Brock Heritage and Einat Admony Balaboosta cookbooks for some of my ideas for spicing.
A pickle plate appetizer at Graze, Tory Miller's gastropub in Madison, Wisconsin several years ago was a revelation. Perfectly harmonious yet in different brines and seasonings asparagus, rhubarb, ramps got me started on the pickle passion.

I'm sold. I only rarely make pickles but I love eating them.

I'm with you, Christina. I love pickled vegetables of all kinds. I usually have some kind of quick pickle in my fridge as well. Almost can't eat some foods without a pickle nearby. I have an affinity for Japanese pickles and I have learned how to make my own. This year I am going to pickle collard green stems from the recipe in SOUL. I had a little on the side of a rice bowl I picked up at a corner bistro earlier in the year. That little hit of fermented veggie really played well with the other flavors in the bowl and it was one of those "why didn't I think of that" moments for me.