quick tip: quick pickling

I’ve never been comfortable enough to try canning. The idea that one wrong step, or lack of enough sterilization can cause botulism, just doesn’t sit well with me.

But, i do love my pickles. Thankfully you can make delicious quick pickles to keep in the refrigerator, that will last 3 - 5 days, but will be gone well before that.

Super easy to make. Equal parts water and vinegar, some salt, sometimes sugar, spices and/or fresh herbs.

You can vary the types of vinegar depending on what you are making, the only thing to remember is to combine water, vinegar, salt, and sugar, if you are using it, together, and bring to a boil.

You will pour that liquid over whatever dried and/or fresh herbs you are using and the vegetables you want to pickle.

Let mixture cool, and then refrigerate.