egetables get most of the glory, but pickled fruits are a pleasure all their and ; wine-like nuances of and ; and complex aroma and crunch of , , and naturally complement vinegar’s vibrant acidity, and together the fruit and brine nail that sweet-savory interplay. Dried fruits (such as , , , and ) make great pickles, too, plumping up in the brine so that their soft chew gives way to bursts of tangy sweetness. And just as with pickled vegetables, adding citrus zest, warm spices, and herbs to the mix can weave in subtle background notes. Any of these can upgrade a seared pork chop, green salad, or bowl of yogurt, not to mention turn your cheese or charcuterie board into a showstopping spread.
