Green tomatoes, the last of the cucumbers, purple aromatic onions with a bite, and big fat carrots. This is the time to make quick pickles. One version was outlined here. I also did an asian influenced version to eat with a chewy, richly flavoured Korean BBQ short rib. The piquant pickles were the most interesting part of the plate, especially since the vegetables were picked from my own garden. My method was adapted from Bon Appetite, and I used their ratio for the brine using vegetables I had on hand.
It struck me that these pickles would be perfect turned into sushi. The day after I made the pickles, I thinly sliced them and rolled them in hot steaming sushi rice which had been seasoned with Mirin and black sesame seed. Rolled in a sheet of nori these made excellent home kitchen sushi. Very different from proper grade sushi, but no less satisfying.