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the deli spears, sour dills and (go
ahead, admit it) bright green hamburger chips we all love. My best
advice: start with some other stuff
first. A few of the earliest, best
pickles I ever made:
• Mushrooms (Polish style,
with allspice and onions — they
are an amazing addition to a
cheese platter)
• Cauliflower (seems almost impossible to screw up)
• Brussels sprouts (see above note
on cauliflower)
• Asparagus (they are like sponges
for brine)
• Carrots (perfectly crunchy every
time, no matter what)
EAT
THIS
If you’re thinking, “I really
want to make pickles, but canning seems like it’s a huge pain
or I will give myself botulism.”
I hear you. Nearly every pickle I
have ever made has been stored
in the fridge for both of those
reasons. The truth is really that
canning isn’t that hard, and
there are excellent spirit guides
out there for just this conundrum (check out Sherri Brooks
Vinton’s excellent Put 'em Up.
The most important thing we
want you to take away from this
is: Don’t let that stop you.
Check out this great Eating
Well primer on making fridge
pickles, and start stocking your
pantry and fridge with pickling
ingredients, so you can pickle on
a whim.
HUFFINGTON
10.13.13