Food editor Taylor Ann Spencer breaks down the seven golden rules of quick pickling.
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LifestyleTranscript
00:00Here are my five golden rules for pickling anything in a pinch.
00:03Rule number one, choose the right vinegar.
00:06I like to use distilled white vinegar for my quick pickling,
00:09but you can also use apple cider vinegar or white wine vinegar.
00:13Rule number two, make the perfect brine.
00:16My golden ratio is three quarters cup vinegar to a half teaspoon kosher salt
00:21and a half a teaspoon granulated sugar.
00:23Rule number three, boil the brine.
00:26Boiling the brine ensures that the salt and sugar are totally dissolved and evenly distributed.
00:33Rule number four, use a glass container.
00:36This one is non-negotiable because plastic might absorb odors
00:41and metal might react with the vinegar and create off flavors.
00:45Rule number five, take your time.
00:48Quick pickles can be ready within 15 minutes,
00:51but if you like, you can leave them in the brine for longer, even overnight.
00:55The longer they sit, the softer and more pickly they become.