Pickled Vegetables

Namasu, delicately sliced vegetables that are pickled with rice vinegar, is served with virtually every meal at the Eiheiji monastery in Japan where the monks partake in a dining ritual that is both ceremonial and meditative. The original recipe can be traced back to China, where it typically contained either meat or fish. This meatless version of the dish reflects the principles of shojin ryori, the vegetarian cuisine adhered to by Buddhist monks in Japan. Yuzu juice brings mildly floral, sweet acidity that lightens the namasu, without being overly tart.

Writer Kim Kelly reflects on her love for her ex-Marine, steelworker, farmer grandfather—and his love for pickles.

Leftover hydrated shiitakes from making dashi are full of flavor and are perfect for tossing with this mild soy-sherry pickling liquid. Serve with hot pot or as a condiment for soups or sandwiches.

Acid, salt and time lead to greatness.

It's time to leave store-bought pickles behind.

Making your own delicious condiments is so easy. Chef Hugh Acheson’s pickled shallots, which are very tasty in salads and sandwiches, take only minutes to prepare and can stay in the fridge for days. Slideshow: More Shallot Recipes