Herbed Refrigerator Pickles

every 2 cups of liquid, use 1 ½ tablespoons of salt and about 1 teaspoon of sugar. Of course, this is just a starting point. You can adjust this ratio to suit your preferences.

Pro tip: For a super quick, super easy pickle, submerge your vegetables in seasoned rice vinegar. This vinegar is already a little salty and sweet, so it’s sort of a brine in a bottle.

From there, add the flavor. A little bit goes a long way when it comes to pickles, so as you add aromatics and spices (always keep these whole to avoid grit), start small. Two or three garlic cloves, a small chile and a few sprigs of herbs will all pack a punch, so test your limits as you explore the pickle universe.

But don’t be timid. You can add as few or as many ingredients as you like. After all, they are your pickles.

Firm, crisp foods tend to hold 2 ¼ cups apple cider vinegar

2 ¼ cups water

¾ cup sugar

1 ½ teaspoons salt

4 cloves garlic, crushed

4 scallions, cut into 1-inch sections ½ cup mint, on stems

½ cup cilantro, on stems 1 teaspoon red pepper flakes

8 to 10 Kirby cucumbers cut into

½-inch slices

Instructions: Combine the vinegar, water, sugar and salt in a medium saucepan over medium heat. Bring the mixture to a simmer and cook until the sugar is dissolved, about 3 minutes. Remove from heat and set aside.

Divide the garlic, scallions, mint, cilantro, red pepper flakes and cucumbers between 2 clean 1-quart jars. Pour the brine over the ingredients, making sure it reaches the bottom of the jars and that the cucumbers are fully submerged. Wipe the rims with a damp paper towel to clean them thoroughly.

Cover and refrigerate overnight.

Makes 2 quarts

Per serving: 24 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 23 mg sodium, 5 g carbohydrates, 1 g dietary fiber, 3 g sugar, 1 g protein. up best to pickling, so things like green beans, Brussels sprouts, cauliflower, okra, carrots, beets and corn will always be good. Don’t be afraid to try firm fruits like cherries, too. You’ll enjoy them on a salad or maybe even spooned over vanilla ice cream.

It’s a big world out there, folks. Pickle it all.

Justin Ward is an assistant professor of culinary arts at The Culinary Institute of America, San Antonio.

Phil Mansfield / The Culinary Institute of America Cutting vegetables in small portions means even firm veggies quickly absorb the pickling liquid.