Many things can be pickled.
Sometimes I have an urge of something sour/sweet/pickled.
The most common pickling at home would be the quick pickle. Super fast, super easy and super yummy.
You can make it just a little before the dinner is served or days before. I always have a jar with quick pickled cucumbers in the fridge.
When you run out of cucumbers in the jar, keep the pickling liquid and just add more cucumbers.
1/2 hot pepper. Optional.
3 parts (for ex. 1 1/2 cup) water.
2 parts ( for ex. 1 cup) sugar. I prefer brown sugar.
1 part (for ex. 1/2 cup) white vinegar.
Add water, sugar and white vinegar into a bowl. Let the sugar dissolve. Add chopped dill and pepper. Wash the cucumber. Slice it very thin. If you have a mandolin, cheese slicer or shredder, use that, otherwise, just slice by hand. Add the slices to a big glass jar. Pour over the liquid so that it covers the cucumbers.
Ready to eat a little after it is made. I prefer for it to sit a couple of hours. A trick I learned during my catering days was that when doing regular pickles one can add some ice cubes into the liquid and jar. This makes the cucumbers crunchy.
You can pickle cauliflower, broccoli, carrots, you name it. Try out new ideas. Think Korean. They pickle anything and everything. Actually, in many arabic countries, they serve pickled veggies before or to the meal.