We’re huge fans of canning and preserving food, but the whole cooking via canning-recipe, jar boiling, and steam sealing isn’t for everyone. But the abundance of fresh vegetables this time of year demand more attention than just putting in a salad.
And though there are lots of pickle haters out there, most of us love the sour crunch of pickled veg. So, this summer, try quick pickling – since the products never leave the fridge, there’s no reason to worry about the delicacies of canning.
Because we’re not making these pickles to be preserved, we can avoid the laborious canning process with its boiling and sterilizing and its accompanying nagging fear of lurking botulism. We’re simply going to make an acidic brine and use it to soak our vegetables.
Just about anything can be quick pickled. Cucumbers are the most common choice, but any nice crisp vegetable will do: green beans, cauliflower, carrots, shallots, onions, asparagus – they all make terrific pickles.