All-Purpose Refrigerator Pickling Brine
It’s nearly impossible to mess these up, so don’t be afraid to play around by adding a garlic clove, dried chile, a few sprigs of herbs and/or a pinch of spices to suit your tastes.
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.
Saucy DIY
Tomato Chutney
You can double this recipe and make 10 jam jars worth of chutney. Try making a small batch first to get a feel for...
More Stories
Communities Near You
Related Stories & Recipes
Tomato Chutney
You can double this recipe and make 10 jam jars worth of chutney. Try making a small batch first to get a feel for the recipe before making a larger canning batch.
