I have been using this recipe for a long time. It is very easy to adjust to your own taste and you can use any vegies you prefer. This amount here makes about 3 pint jars of pickle. Good for cheese and crackers, sandwhich spread and goes great with corned beef. In this recipe I used cauliflower, zucchini, red and green pepper/capsicum, celery and onion.

I received pickled samphire/sea asparagus as a gift.-Use any pickles of your choice.-The red powder in the photo is powdered paprika. For 2 servings. Recipe by motchan

I added vinegar to my usual recipe for mustard-pickled cucumber, and added some ginger too.If you shake the bag several times while it's resting in the refrigerator, the pickles will become even tastier. Recipe by Raby

It's too much trouble for me to rub the vegetables with salt and wait hours until they are ready, so I just used the microwave.I make this with a mixture of rice vinegar and apple vinegar. Try it with whatever vinegar you'd like.The vegetables cook in the microwave, so there's no need to rub them with salt first.It will keep for a while if you make sure that the vegetables stay soaked in the liquid. Recipe by Wanko mama

A really simple pickle recipe. Just pour all seasonings in a large ziplock. And leave to marinate overnight! I used brown rice vinegar but you can try with other types of vinegar. Enjoy!

A long time ago, I bought a jar of pickled cucumbers in Taiwan and used them in many dishes, but since they are hard to find in Japan, I decided to make my own!After a lot of trial and error, I finally came up with this recipe!It tastes exactly like the real thing.-Remove the cucumbers from the sauce as soon as it comes to a boil. If they simmer too long, the texture will change, so be careful!-These will last for about a month, so I recommend making a large batch! For 1 jarful. Recipe by Mizorecchifan

When you don’t know what to do with celery sitting in the fridge, this is a great way to consume quickly. This is a slight modified recipe from Japanese Cookpad. Easy and tastes great!

I use dill pickles in so many recipes, but what I don’t tell you is that they are MY dill pickles. The difference between these pickles and ones from the store is the vinegar. I use apple cider vinegar and it creates an amazing taste with the dill.

I've been making pickles this way for 10 years. It's great to be able bite into a sour pickle whenever you feel like it. Most recipes call for an equal amount of water and vinegar, but if you use straight vinegar, these pickles will keep for over a year. Great to stock in the fridge for tartar sauce or whenever else you need them.If the top part is exposed, as shown in the photo, cover with plastic wrap to keep air from getting in. I used mini-cucumbers because I didn't feel like cutting them. You can sterilize the cucumbers with boiling water before pickling. When I use 100% vinegar, I omit this step. Recipe by kebeibiko

Very basic pickle recipe with some extra kick. No canner needed. You can eat these out of the jar, or add a couple with some juice to gin or vodka for a spicy pickled martini.

The pickled cucumber that a mother of one of my child's schoolmates brings to potlucks was delicious, I asked her for the recipe. This is a modified version of hers.Even if the cucumber softens, they are tastier after 3 to 4 days. For easy to make amount. Recipe by Yappy pakupaku

There are lots of ways to make these. But I like this way best. Its fast easy and I get to control the seasonings and taste .