Pickling keeps even thin asparagus stalks crisp and pleasantly green-tasting. You can make the brine up to a week in advance, but leave out the tarragon until you add the asparagus. The asparagus must be completely submerged in brine to pickle; if necessary, cut the spears into smaller lengths.

Like a pesto but with more punch, this sweet, sharp relish goes well on a sandwich with ham or sharp cheese. I frequently use it as a condiment for fish or steak.

Pickled garlic cloves are mellow enough in their brine to snack on whole. I dilute the vinegar brine with white wine, which is less acidic. This is also a good way to use the end of a leftover bottle of wine.

Exceedingly sharp vinegar can easily override the beet’s distinctive flavor. I prefer this sweeter pickling brine, tempered with the cooking liquid from the beets themselves.

Sugar and apple cider vinegar tame the sour rhubarb in this quick pickle. Be sure to cut the rhubarb into small pieces, so it becomes tender in the brine. This lets you sidestep pulling the fibrous strings from each stalk.