If you crack open any fridge or pantry, chances are you’ll find at least one or two—or in my case, six or seven—jars of pickles. When all else fails, pickles will save the day (or dish). Sandwich tastes bland? Add a few pickles. Need to zhush up a lackluster sauce or dressing? Drizzle in some pickle juice. Want to lighten up a meat-heavy meal? Dish up some pickled vegetables.

Every culture has some kind of pickling heritage. In Korea, pickling and fermentation are at the heart of their cuisine, with kimchi at the very top of the pickled vegetable hierarchy. In Turkey, eating pickles and drinking pickle juice is part of a daily ritual. When it comes to some of our favorite dishes, it’s inconceivable to serve them without their pickle companion—pupusas and curtido, bánh mì and đồ chua, or hot dogs and sauerkraut. So, we’ve rounded up some of our favorite pickling recipes to help bring brightness and balance to your table. Some rely on lactic acid fermentation, while others are a quick pickle. Whichever you choose, you’ll want to keep a few jars on hand—thank us later!