Joe Wolf, head pickler at Wise Sons Jewish Delicatessen in San Francisco’s Mission District, shows a fast and easy way to make pickles out of any of your favorite vegetables.
- 1Place your sliced vegetables in a heatproof container or containers.
- 2Combine all of the remaining ingredients in a medium saucepan. Place over high heat and bring to a boil, stirring occasionally, until the sugar and salt have dissolved.
- 3Pour the pickling liquid over the sliced vegetables and refrigerate for 15 minutes, or up to 1 day for a more infused flavor.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.