You don’t need vinegar to pickle vegetables. Vegetables submerged in a mild brine and left at cool room temperature (65 to 70 degrees F/18 to 21 degrees C) will, in a week’s time, take on an ...

Turn fresh spring vegetables into quick refrigerated pickles using three recipes from two Georgia pickling experts.

Yes, you can simply make quick pickles again by using the leftover brine as your pickling liquid instead ... vinegar, and spices to your liking. She’ll usually reuse the brine once or twice ...

Spices are mixed in a bowl ... from herbs like dill and garlic, international pickles use vinegar as the main preservative. “Pickling means preserving anything which might not be available ...

Tie pickling spice in a square of cheesecloth ... Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate ...

For the pickle, quickly fill the jars with the tomatoes, herbs and spices. Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as ...