Sorry Lexi, but "gourmet pickled vegetables" is an oxymoron. Used to be that rich people didn't eat pickled things because pickling was a cheap way of preserving vegetables... And rich people had enough money to buy fresh veggies whenever they wanted.
Oh, you should try pickling green beans with chili peppers and garlic. My SIL gave me one of her batches and it was good.
Ok, I just really wanted them to appear fancy. Maybe sell them at Whole Foods like they've done with Asparagus Water. Nothing but a few spices (no msg), a variety of greens and other vegetables, and the good ol' Sun.
And yes, I've incorporated herbs into my recipe; green onions, ginger, cilantro/parsley etc. As well, I'm using a dried and grounded version of my mother's peppers as well as the whole peppers. I'm waiting for the warmer months before I continue more testing.
I might not have a culinary background but I have the best qualification for a foodie; I'm fat and I enjoy eating.
Btw, I'm experimenting with spices many Hmong palates are not accustomed to. Yum.