Master Recipe for Pickled Vegetables
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 white wine vinegar. Because these pickles were destined for quick consumption, we were able to cut back on the amount of salt used in traditional pickling. Some vegetables, such as cauliflower, green beans, and okra, did not need any salting at all in our quick pickle recipe.