We’re all looking to spend less time in the grocery store these days, which presents a particular problem for produce. It’s one thing to stock up on canned or frozen goods, which can keep for a long time. It’s another thing to bring home a beautiful head of cauliflower or bunch of carrots. For fresh produce, the clock is already ticking before you get home.
One solution: Pickle them! Pickled vegetables make great garnishes for tacos, toppings for sandwiches, or just snacks. Pickling your vegetables will add at least one week to their life.
Our secret weapon here is seasoned rice vinegar, which you can find in the Asian section of the grocery store. Its balanced combination of tangy, salty, and sweet means you don’t have to create a brine from scratch.
Each of these recipes is designed for a 1-quart glass jar.