I’m not a patient cook, so traditional pickling is off the table. Too much is involved — boiling the water, sterilizing the jars, finding the right tongs — and there’s anxiety over whether or not the lid has properly sealed.
Then I stumbled across several easy and extremely fast recipes for small-batch condiments that take just a few minutes to put up and are ready to eat within a day. It’s the best method for dispatching our glorious seasonal bounty.
The method is flexible and forgiving, open to substitutions based on your tastes and whatever you happen to have on hand. It’s a relaxed and intuitive approach to stocking the refrigerator with the bright, pretty pickles. (Do note that these are not the pickles to keep in the cupboard. Store them in the refrigerator and enjoy them without delay.) It’s fun to mix and match the spices and vinegars to suit your tastes and whatever you have in the pantry. All you need are a few jars, a few essential ingredients and a few tips.
Salt: Avoid table salt; it contains iodine or anti-caking agents that can make the pickles bitter and murky. Sea salt has minerals that, while great for cooking, also can cloud the pickle brine. Kosher salt is the purest and best choice.