Check out Food & Wine’s slideshow of pickles and make plans for the weekend. Pickled vegetables are unbelievably easy and give a longer shelf life to the season’s bounty. They also brighten up any dish, sandwich, cheese plate, you name it. F&W covers the basics, along with some kimchis and sauerkraut, and suggests some intriguing combinations like tomatoes and fennel and onions, honey, and rosemary.
Here’s my tip: After you’ve eaten your vegetables, use the pickling juices to brine chicken destined for the grill. You can do this with the store bought variety as well.