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1 pound green zucchini and/or yellow squash (about 2 medium), sliced on the bias ⅛ inch thick

1 large (8-ounce) white onion, sliced into thin rings

1 cup distilled white vinegar or white wine vinegar

3 large cloves garlic, crushed and peeled

2 teaspoons kosher salt

1 teaspoon sugar

1 teaspoon whole black peppercorns

Layer the zucchini, squash, and onion in a quart-size glass container with a lid. Pour 1 cup water and the vinegar into a small saucepan, set it over medium-high heat, and add the garlic, salt, sugar, and peppercorns. When it starts to simmer, remove the pan from the heat and pour the brine over the vegetables. Cover loosely and let cool to room temperature. Seal the container and chill in the refrigerator for 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

FROM LEFT TO RIGHT: PICKLED GRAPES WITH ROSEMARY AND CHILES, WATERMELON AND ONION PICKLES, AND ZUCCHINI AND ONION PICKLES

RADISH PICKLES

makes 1 quart • TIME: 10 minutes preparation, 30 minutes cooling, 1 hour refrigeration

Peppery, radiant-red radishes make beautiful and sublime pickles that you’re unlikely to find anywhere else. Look for bright, unblemished radishes.

2 pounds round red radishes, such as Cherry Belles or Champions, trimmed and sliced on the bias ⅛ inch thick

1 cup distilled white vinegar or white wine vinegar

4 cloves garlic, crushed and peeled

2 teaspoons kosher salt

1 teaspoon sugar

⅛ teaspoon ground turmeric (optional)

1 teaspoon whole black peppercorns

Layer the radishes in a quart-size glass container with a lid. Pour the vinegar and 1 cup water into a small saucepan, set it over medium-high heat, and add the garlic, salt, sugar, turmeric, and peppercorns. When the mixture starts to simmer, remove the pan from the heat and pour the brine over the radishes. Cover loosely and let cool to room temperature. Then seal the container tightly and chill in the refrigerator for 1 hour or more before serving. The pickles will keep in the refrigerator for about 2 weeks.

GINGERED BEET PICKLES

makes 1 quart • TIME: 10 minutes preparation, 30 minutes cooling, 1 hour refrigeration

Gingered beets are a classic southern side dish that can be served warm or cold. But this brilliant pairing also makes a pickle that’s as easy to eat as it is likely to stain your seersucker.

One 2-inch piece fresh ginger, peeled and sliced into about 8 thin disks (¼ cup)

1 cup distilled white vinegar

2 teaspoons kosher salt

1 teaspoon sugar

1¼ pounds red beets, peeled and very thinly sliced

Pour 1 cup water into a medium saucepan over medium-high heat, and add the ginger, vinegar, salt, and sugar. When the brine simmers, add the beets, and when it returns to a simmer, continue to cook for 4 minutes. Remove the pan from the heat, cover loosely, and let cool to room temperature. Transfer to a quart-size glass container with a lid, and seal tightly. Chill further in the refrigerator for 1 hour or until ready to serve. The pickles will keep in the refrigerator for about 2 weeks.

LEMON AND CUCUMBER PICKLES

makes 1 quart • TIME: 10 minutes preparation, 30 minutes cooling, 1 hour refrigeration

The combination of dill with cucumber pickles is rote and expected. Pairing the cucumbers with lemon, however, is surprisingly delicious. Burgers and sandwiches get a nice bump when they’re scattered with these thin disks.

1 pound Persian or Kirby cucumbers, trimmed (not peeled) and sliced on the bias ⅛ inch thick

1 large shallot, thinly sliced

4 cloves garlic, crushed and peeled

½ cup distilled white vinegar or white wine vinegar

1 cup fresh lemon juice (from 6 large lemons)

2½ teaspoons kosher salt

1½ teaspoons sugar

1 teaspoon whole black peppercorns

Put the cucumbers, shallots, and garlic in a quart-size glass container with a lid. Pour the vinegar, lemon juice, and ½ cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, and peppercorns. When the mixture starts to simmer, remove the pan from the