Pickles. They're so hot right now. Their sharp, bright flavors are instant pick-me-ups in salads, sandwiches, and all on their own. Making your own pickles is especially popular, with small-batch quick pickles -- aka refrigerator pickles -- being the easiest intro to pickle-making. And besides being simple to make, small-batch quick pickles don't take up a lot of fridge space and don't require fancy canning equipment -- just a stainless steel saucepan and a few sterilized jars. Store them in the fridge for up to two months. Give quick-pickling a try using 5 of springtime's best picks, fresh from your local farmers' market.
5 Quick Pickles with Springtime Produce
HillaryB used sweet rice vinegar instead of salty plum vinegar to pickle fresh radishes, and they turned out great. Read her whole review.
A little sweet, a little tart, a whole lot of gorgeous, and ready in just one hour. Pile these on your next burger and get ready for the wow.
A quick 15-minute prep and an overnight soak is all it takes to make these quick pickled asparagus spears to enjoy with your springtime appetizers.
Take a few minutes to pickle fresh, crispy snap peas, then enjoy them for a couple of months. Watch the video to see how to make them.
Speaking of Pickling...
- You know what comes after spring? Summer! Check out 6 quick pickles you should make with summer fruit. Yes, fruit.
- Get pickle recipes for cucumbers, beets, carrots, eggs, and a whole lot more.
- Check out this super-quick pickled shallot you'll love in your salad dressings.
- Learn about canning and preserving all kinds of foods.