Pickles also change over time. That’s why it’s important to taste your work as you go because sometimes pickles are at their best after several weeks in the brine, while other times the flavor is superior after just a few days.
Then there is the quick-pickle — the kind of pickle that's ready in less than 24 hours, and sometimes in only minutes. One way to speed up the process is to eliminate the water component in the brine. That way, acid is in direct contact with the ingredient so pickling is nearly instantaneous.
Ready to try? Here are some ingredients perfect for quick-pickling — plus some recipes to try them with!