Master Recipe for Pickled Vegetables

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Appears in Cook's Illustrated September/October 1994

A master pickling liquid makes dozens of quick pickles without canning.

SERVES Makes about 2 1/2 cups

TIME 15 minutes, plus 1 hour cooling and 12 hours chilling

WHY THIS RECIPE WORKS

For a quick pickle recipe that could be stored in the refrigerator and eaten within a day or two, we found that the optimum brine was a blend of mild and sharp vinegars diluted with water: 3 parts rice vinegar to 3 parts water to 1 part whi...

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