How to pickle vegetables and fruit like a pro

Pickle tips from Porridge + Puffs chef Minh Phan, Rustic Canyon chef Jeremy Fox, pickle workshop instructor Jessica Wang and food scientist Arielle Johnson.
Jenn Harris • Los Angeles Times • August 11, 2020
Cut up something nice from the farmers market (beets, mushrooms, peaches and don’t forget cucumbers). Throw the slices into a quart jar and cover them with cold or hot brine, or salt them, and when they’re ready, use bits of what you pickled to...
The full article can be read on the Los Angeles Times website.

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