It may sounds complicated, but it’s easier than you think.
This week’s episode of “Things Cooks Know” is all about making a bounty of fresh produce go the distance. Pickling and preserving may sound intimidating, but hosts Sarah Karnasiewicz and Sarah Humphreys share the simplest technique out there—refrigerator pickles. Instead of hours curing, fruit or veggies just need a quick soak in the pickling brine. And, while you can certainly be creative (add mustard seeds or other spices for variety), the basic technique is perfect for beginner cooks. Once you’ve mastered the basics, turn pickled or preserved fruits into delicious homemade jam in just a few easy steps.
For a few simple pickled recipes, see our ideas here and listen to the full episode below.