Pickling for the Modern Age
When I first began pickling, I went a little overboard. I’d spend entire days processing my latest farmers’ market haul only to end up with a pantry stocked with more Mason jars than I could handle. The idea, of course, being that if I’m going to go through all the trouble of canning my favorite vegetables, I might as well only have to do it once. Nowadays, I lean on the power and convenience of modern refrigeration to aide my preservation pursuits, making my pickles on the fly when I need a tangy snack or condiment to brighten up a dish.
I start with an all-purpose brine that keeps in the refrigerator indefinitely. Then, I’ll take whatever garden produce I’ve managed not to kill or happens to be in season at the farmers’ market, stuff it in a jar, top it off with the brine and shazam! Delicious pickled veggies in a fraction of the time, ready for your next gathering. Sure, these pickles won’t stay preserved forever on the shelf like their traditionally canned cousins, but I’ve always found that pickles taste better in my mouth than they do in a jar anyway.