Pickled & Preserved Flavor Intensifiers

I love sweet and salty together, and most pickles require acidity too, to create an “agrodolce” zing to your food. Olives, capers, pickled peppercorns, and preserved plums can be bought in jars to augment and counterpoint. Chutneys and atchars perform the same function, adding a flavor focus to Indian food. Pickling can be done in vinegar or in brine. Traditional brining gives pickles probiotic qualities and are good for your health.