These are great on quesadillas, black beans, and in Cornmeal-crusted Oyster and Black-eyed Pea Salad with Jalapeño Dressing (p. 123).
Cooks' Note
From peppers to onions to other vegetables (like okra and green beans), pickled vegetables are essential condiments in my pantry. I love how the acidic bite of vinegar and the slight sweetness of honey or sugar intensify and transform the main ingredient, giving it more tang and personality than it had in its fresh form. I use chopped or sliced pickled vegetables in countless sandwiches and salads. I also like to skewer them whole for cocktails like Bloody Marys.
