Pickling labuyo, sometimes with garlic and red onions, are also pickled in bottled vinegar. The spiced vinegar itself is a staple condiment in Filipino cuisine. In Vietnamese cuisine, vegetable pickles are called ("salted vegetables") or ("sour vegetables"). or is made from a variety of fruits and vegetables, including , eggplant, Napa cabbage, kohlrabi, carrots, radishes, papaya, cauliflower, and . made from carrots and radishes are commonly added to sandwiches. is made by pressing and sun-drying vegetables such as and bok choy. is a specialty of Nghệ An and Hã Tĩnh provinces made from jackfruit. In Burma, tea leaves are pickled to
Mesclun of mesclun sold approximates the traditional blend of chervil, arugula, leafy lettuces and endive, depending on the season, anywhere from a dozen to three dozen different varieties of baby greens, including red and green oak leaves, romaine and lolla rossa lettuces, frisée, tatsoi, bok choy (joi choi), arugula, spinach, orach, mizuna, dandelion, mustard greens and garden cress may comprise what is commercially referred to as a "Spring mix". When available, locally grown, direct-from-the-farmer sourcing is recommended over commercial bulk packs for best flavor and freshness. Mesclun Mesclun () is a mix of assorted small young salad greens that originated in