Pickle & Preserve

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Cutting the cauliflower into florets means the brine will absorb faster.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

For the most vibrant, striking hue, stick with one type of pepper.

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

The longer these pickles sit, the more flavorful they’ll become.