Weekend Project: The Laziest Guide to Making Pickles

Weekend Project: The Laziest Guide to Making Pickles
Thrillist
5/4/2021
Richard Parks III
© Maitane Romagosa/Thrillist
Salt and time. You probably have plenty of both these days, and that’s all you need to turn any vegetable into a pickle. Maybe you’re looking for ways to transform familiar ingredients into the strong flavors created by lactic acid fermentation and vinegar-brined pickles. These age-old methods of preservation may feel intimidating to the uninitiated — but fear not! These two super-simple pickling methods create versatile condiments that will level-up your ho-hum home-cooked meals. 
Sturdy vegetables fermented in a salt brine turn sour and slightly funky, like a kosher dill pickle you’ve had on the side at a deli. And vinegar and spices boiled with water and sugar kick up the flavor of basically any sliced vegetable in just a couple hours, adding acidic flare to your dinner tonight, whether it’s tacos or sandwiches or a salad.Since quarantine hit I’ve been getting a lot of questions about pickling. I presume it’s because we’re all trying to stretch ingredients, minimize waste, and create strong flavors to kick up our home cooking repertoires. Or maybe it’s because my podcast logo is an image of me as a pickle with a mustache… (I host

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