by Eugenia Bone
from Fine Cooking #109, p. 82-87
Pickling is being pigeonholed as a summertime activity, and we want it to stop. After all, preserving-in this case, making pickles-is a good thing to do any time of the year. Even in the dead of winter.
It’s a great time for ingredients like onions, fennel, and mushrooms, all of which are absolutely delicious in a quick pickle (no canning required). The pickles won’t last as long as their canned cousins-a couple of weeks is the norm-but they’re milder and less sour than canned pickles, so you can actually cook with them. And cook with these pickles, you should. Their tangy bite will brighten your winter table and maybe even make you wish that the cold weather would last.
Photos: Scott Phillips