The ease and convenience of quick pickling makes it a great way to use up and extend the shelf life of extra produce. Here are some tips for getting yourself into all kinds of (quick) pickles. You’ll need 1 tablespoon salt for every cup of water/vinegar (no need to get pickling salt, so use what you prefer). Quick pickles can last a few weeks or even a few months. “There’s no restraint on creativity when it comes to a refrigerator pickle or a quick pickle,” McClellan says.

Source: Washington Post May 24, 2019 14:03 UTC