I played around with the jar, adding more mushrooms, jalapenos, sundried tomatoes and so on; however, recently I thought I'd start a fresh, clean experiment and do a garlic-ginger version. I chop up a couple of heads of garlic, a liberal amount of root ginger, layer it with metric fuckton of salt and splash in a bit of vodka to get the liquids started and for added preservative effect.
A week or so later, the garlic has gone green. A light, minty yet unnaturally vibrant green, suggestive of chlorine gas or the cheek of a goth Medusa. I am not sure if this is what pickled ginger and garlic is meant to do, or if it's a particularly chic variety of botulism.