magazine green beans with pickled onion relish

Relishes—those small, zesty foods meant to be nibbled—make delicious accompaniments to almost any meal. Often, a selection of pickled vegetables offsets the richness of meats and sauces and awakens the taste buds with each tangy, crunchy, salty bite. Relishes and pickled vegetables are common denominators across cultures too: Pickled cabbage and cucumbers are the standard in Korean and Japanese cuisine; turnips, peppers, and onions accompany spicy meals in the Middle East; and pickled mushrooms are classic fare in Russia. In fact, practically any vegetable can be pickled, and several types can be combined on a tray for a creative selection that stimulates the eye as well as the palate. When deciding which to choose, remember that relishes work best when the vegetables complement one another in flavor as well as appearance. The mellow flavor of raw creamer potato, for instance, neutralizes the tartness of crisp bread-and-butter pickles. Here is a basic recipe to get you started. This recipe is sufficient to pickle 3 cantaloupes, 2 medium pumpkins, or 2 pounds pearl onions. Before pickling, peel the items, and cut them into chunks slightly larger than 1 inch; pearl onions can be left whole. To peel pearl onions, drop them in boiling water for 1 minute, and then drain in a colander. When cool enough to handle, slip off the papery skins.