Linda Ziedrich

You can buy mixed pickling spices at any supermarket, but you may prefer to mix up your own to suit your tasts. Here's an example:

I first tasted this Cantonese pickle in a commercial version that I bought in Seattle's International District. The pickle contained stem ginger, in thick pieces so tender that you could eat them right along with the other vegetables. If you happen to grow your own ginger, by all means use the stems in this recipe. Otherwise, include the ginger just as a flavoring. The children who have tasted this pickle love it just as much as the adults do.

The best way to eat sugar snap peas is right off the vine. This recipe ranks a close second, though. I pickle any sugar snap peas that the kids don't eat right away, and continue to enjoy them for weeks after the pea vines have wilted away.

Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer.