— See Jason Atherton making his pickled beet dish on Jason Atherton's Dubai Dishes, airing on SBS Food Wednesdays 8.30pm from 3 April, and also streaming as part of SBS On Demand's You can see Joseph Abboud making his pickles in the of Middle East Feast with Shane Delia, also streaming as part of the Eid collection. — Whether you get a little fancy with pickled beetroot served up with burrata and pinenut crumble or whip up a simple, quick onion pickle, the bright pink notes of these perky vegetables will liven up your plate.
Made all in the jar, this easy red onion pickle can be adapted to pickle radish, broccoli stems or even apple peel. You can eat this immediately, or keep it in the fridge for up to two weeks. Pickled beetroot with burrata and pine nut crumble. Credit: Jason Atherton's Dubai Dishes / James Bailey
Melbourne's Joseph Abboud shared this recipe on the Middle East Feast with Shane Delia. Cauliflower, garlic and baby turnips are given a great pink-purple hue in this pickle, made with white wine vinegar, allspice, pepper and fennel seeds. This one should be refrigerated for a week before eating. Credit: Hardie Grant Books
Credit: Murdoch Books / Ben Dearnley
This vibrant salad is traditionally served for Russian Orthodox Easter. A colourful combination of fresh and pickled vegetables, this recipe from Marsha Tsitovitch is the perfect side for any feast. Credit: Quadrille / Mowie Key
Justine Schofield's recipe combines sliced onion, grated beetroot and daikon, ginger, cumin, sugar and salt to make a bright purple-red 'pickle' (really more a spiced condiment, since there's no acidic element), which she serves with pork chops and smoked labneh. 
