5. Made with young sea kelp and cucumber, kyuri zuke is one of a variety of palate-cleansing, quick-pickled vegetable dishes known in Japan as sokuseki zuke.
6. In Spain's Basque region, pickled leeks are served cold in salads or eaten as a snack.
7. Pickled turnips colored with beet juice are beloved in the Arab world, where they're usually called torshi lef; in many Middle Eastern markets, vendors lure customers with bread drizzled with the pickling liquid.
8. Corn relish, popular in the southern United States and in Pennsylvania Dutch country, is typically made with pimentos and tender kernels as well as the corn's milk, which is released when the kernels are scraped from the cob.
9. Pickled tomatoes, a Russian favorite, are preserved whole, often with garlic and hot peppers.
10. In Germany, pickled asparagus spears are served, heated, as a side dish. They are also delicious cold, with homemade mayonnaise.