Salt Anything in Three Hours With This Quick Pickles Guide
Cooking pickles is a long tradition for many, but it takes time for them to fix it. If you’re going to eat these pickles anytime soon, a quick pickle might be better for you, and this guide from Cook’s Illustrated shows you how to pickle just about anything: fennel, carrots, and yes, even cucumbers.
There are four pickle recipes in the complete guide (link below) – Standard Cucumber, Pickled Cucumber, Pickled Cucumber, and Cabbage Pickles. They are not really “nothing”, but the best part is that they can be used with any vegetables you work with. Got parsnips? Use a carrot recipe. Beets are fine too (although there is a link at the bottom of the page for a beet marinade recipe). Fennel recipe can benefit onions and so on. After you read them, you can add just about any vegetable with a similar texture you like and the basics remain the same.
It’s worth noting that these quick pickles are all made to be enjoyed in a short amount of time. These are not pickle recipes suitable for long-term storage in the basement. This also makes them more convenient – no can sterilization and careful temperature control. Just make sure you eat them after a few weeks. Click on the link below to find out more – and other suggestions for different pickles.
How to make quick homemade pickles »helpful Illustrated chef wiki
…