I'm gearing up for a big bout of rhubarb canning (I had an unexpected windfall - 10 pounds of rhubarb!), but in the meantime, I've also been making quick pickles. I love all things vinegar-y, and these two recipes are no exception.
Pickled Snap Peas are a delayed gratification sort of treat (they are delicious, but I didn't like them until they had pickled for over a week, despite Deb's assertion that they are good to go after just a day in the fridge). While you're waiting, you can make (and eat!) a batch of Marisa's Asian-Inspired Quick Pickles. I used a combination of cilantro, mint, and Thai basil for the herbs - I find that they make me think of spring rolls, both in taste and in scent.