My F&W
quick save (...)

Perfecting Quick Pickles

Following the example of pickle-obsessed chefs, F&W’s Grace Parisi creates three simple brines for everything from carrots to cauliflower.

Pick Your Pickle

For each 1-quart jar, use 12 ounces of vegetables.

Asparagus, blanched 1 minute and cooled.

Broccoli stems, peeled and cut into sticks.

Carrot sticks, blanched 2 minutes and cooled.

Cauliflower florets, blanched 1 minute and cooled.

Green beans, steamed 2 minutes and cooled.

Kirby cucumbers, quartered or thinly sliced.

More Pickling & Canning Recipes:

Published August 2009
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.