So last time we talked about classic pickles. You can put these in jars and process in a water bath, and they're shelf stable for about a year. That makes them, "canned pickles." There are two other types, "refrigerator pickles" and "quick pickles." Quick pickles are ones you cook in the brine for a brief period, chill, and eat right away. Refrigerator pickles use a higher vinegar content, and ferment in the fridge.
But all of these methods can be used on any firm vegetable. Below are some pickled vegetable recipes I've used – and enjoyed – in the past.
|Photo via Food and Wine|
|Photo via handjobsforthehome.com|
|Photo via rosemarried.com|
|Photo via Serious Eats|
Anyone have any other pickled veggie recipes you like?