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.