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As Alton Brown says, “If you’ll just take a little time to learn a few basic procedures, not only the whole produce section, but the whole world, will be your pickle … and good eats.” It’s true: Quick pickles all sort of follow a pattern. You’ll be pickling pretty much anything you want in no time at all!
I enjoyed the process of making these five recipes by Mr. Brown, but waiting a week to try them was a little daunting. I’m a “want it now” kinda girl. I was good, though, and waited the full week before digging in.
I made one jar of sweet and one jar of sour cucumber pickles. They have the same basic ingredients; one just has a little more sugar than the other.
1. Slice up the cucumbers and onions and measure out your spices.
2. Put the cucumbers and onions in jars.
3. Make sure you alternate stacking so you have a little cucumber and onion in every layer.
4. Simmer liquids with the spices and pour in the jar.
5. Final pickles. Refrigerate for a week to ripen.
Verdict: The sweet ones were WAY too sweet. I don’t like sweet pickle to start with, but these were not "good eats" to me. The sour pickles, however, were a definite winner. Next time, I would cut the sugar to a quarter of a cup, but they were really delicious!
Next up: cauliflower. Yes, you can pickle cauliflower … Who knew? (Not me, anyway.)