If you like marinated artichokes in a jar, you'll love these - and they're less expensive, too, when you start with frozen or canned artichoke hearts. Make them once, then customize the spices the way you like them.
A Mediterrannean melange of 'shrooms flavored with the familiar assortment of herbs and garlic, stored in olive oil in the fridge, ready at a moment's notice to enliven just about anything on a plate (except dessert).
Not quite a pickled mushroom, and more than a marinated mushroom, this is the Italian preservation technique called sott'olio, which results in an especially meaty preserved shroom -- especially if you use porcini or chanterelles.
Quick winter pickles can satisfy the desire for crunch and put a new, fresh taste on your plate. Year round, Chicagoans embrace giardiniera, a satisfying mix of cauliflower, carrots and peppers that are brined, then marinated in a zesty dressing.