Make the quick-pickle brine: In a medium saucepan, combine water, vinegar, salt and sugar. Heat over medium heat, stirring, until salt and sugar are dissolved. Remove saucepan from heat.

Learning exactly how to utilize brine, whether as a base for a marinade, sauce, or dressing, a vehicle for creating quick pickles, or simply a condiment poured directly onto food, will grant you a ...

Brighten any dish up with these sweet and sour, crunchy quick pickles ... These are fresh pickles so best eaten within a week or so. This brine also pickles radishes, fennel, green beans, red ...

This is just a quick overview of the ingredients ... After you eat all the pickles, you can reuse the brine! It’s probably not necessary, but I like to bring it to a boil for the second use ...

The idea is to immerse fresh pickling cucumbers in brine as soon as possible (following ... The trick to preparing quick, lightly salted cucumbers is to put them along with the spices in a zip ...

In quick pickling, raw or minimally cooked ingredients are merely covered with brine and refrigerated, as opposed to traditional water-bath canning, which involves boiling in water to vacuum-seal ...

Quick fruit pickles should be put into a sealed airtight container, ensuring the produce is completely covered by the brine and stored in the fridge. They will be ready to eat in 1–2 hours and ...