• Sunday, Nov 11, 2012

    118 notes

    thedailyfeed: It doesn’t have to take weeks to pickle your favorite vegetables! There’s a fast and easy way to bring vinegar, vegetable and crunch together:  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.

    thedailyfeed:

    It doesn’t have to take weeks to pickle your favorite vegetables! There’s a fast and easy way to bring vinegar, vegetable and crunch together: 

    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.

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