Pickling has long been a practical and affordable way of preserving inexpensive in-season produce. And while you may no longer need to put up dozens of jars to last you through a rough winter, a small batch of bright, crunchy-punchy pickles can be a thrifty, tasty, and colorful addition to your dinner table.
Pouring the hot brine over the vegetables will soften them just a bit and speed the pickling process along. If you’re in a real hurry, the carrots and onion will still be tasty with a four-hour marinade time, but the turmeric fennel needs at least 12 hours for maximum blinding color.
For more highly craveable recipes that’ll help save you some $$$ along the way, check out Shilpa’s monthly column What a Steal.