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10 refreshing, easy pickling recipes for spring and early summer

Many of these easy pickling recipes make refreshing accompaniments for grilled and barbecued foods, or add a crunchy bite to burgers and sandwiches. They feature common (and a few unusual) vegetables and fruits found in spring and early summer home gardens and farmers’ markets. The techniques and flavors represent pickling ideas from around the globe. The word “pickles” to most… …click to read more…

Easy pickling method for radishes preserved with whey

In spring and early summer, I like to trim all but 2 to 3 stems from small whole radishes and pickle them for a refreshing and crunchy bite to accompany everything from sandwiches to grilled foods. These easy-to-make radish pickles are fermented with whey rather than salt, or pickled in vinegar. Lightly fermented vegetables have a refreshing effervescent quality, while fully fermented… …click to read more…

All about making refrigerator pickles or fresh vegetable pickles

Refrigerator or fresh pickles are one of the easiest food preservation methods that anyone can do. You can make these pickles simply by washing, trimming, and soaking fresh vegetables in acid. The most common acids used to pickle foods are acetic (vinegar), citric (lemon juice), and lactic (whey). Because these pickles have unknown acidity and are not heat processed (such… …click to read more…

Dry salting is an easy method for pickling or fermenting vegetables

The information in this article has been updated and expanded. For a more detailed discussion on this topic, see Salting is an easy way to ferment, pickle, and store vegetables. Dry salting is an old-fashioned method for preserving vegetables. It was popular in the early twentieth century, especially during the first and second World Wars. Layering food with salt as… …click to read more…

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