Marisa McClellan, author of the 2012 pickle-friendly cookbook “Food in Jars,” was happy to explain how to speed up the process.
“Quick pickles can be as complicated as you want, but they’re seriously easy. Thinly slice a cucumber, toss it with a pinch of salt to draw out the water and make it extra crunchy, then toss it in vinegar” for a classic recipe, she said.
“A little bite of something rich gets balanced out with a good pickle. You want something meaty and fatty for the vinegar to cut,” she explained, before reeling off favorite pairings, like pickled red onion with a hearty cheese, or roasted chicken with pickled Brussels sprout leaves.