Pickles and kimchi and all that are getting more popular cause of the 'probiotic' health benefits and stuff (something to do with 'gut health'??? Fermentations??? I'm an expert.) - so go on and load up on the cheeses and breads. Pickles are there for you.
You can use the brine in this recipe to pickle almost anything - I did classic cucumber and some baby radishes because they look good. You can leave out the salting and draining step for veges that don't have a high water content like cucumbers do though.
6 Lebanese cucumbers
500ml white wine vinegar
125g caster sugar
2 teaspoons tumeric
2 teaspoons coriander seeds
1 small brown onion, sliced as thin as you can
1/2 cup dill, pulled off the stalks
Small pinch of peppercorns
8 baby small radishes
Cut the cucumbers into thin circles (about 1 cm), sprinkle with salt and leave to drain in a collander/sieve for an hour or two. Make the brine by boiling up the water, sugar, vinegar and tumeric until the sugar is disolved, then leave it to simmer for a couple of minutes after that.
Mix the cucumber together with the onion, peppercorns, dill and coriander.
Put the cucumbers into a jar - packing them down firmly. Then tip the brine slowly in, making sure there's no air bubbles (tap the side of the jar until they all bubble out. Refrigerate.