article from the Washington Post
Don't miss the great recipes in this article!
In the classic sense, to pickle is to preserve. And pickling may bring to mind an arduous, perhaps daylong, process of cooking the fruits or vegetables, then putting them in sterilized jars and boiling-water baths. "It's meant to be quick," the chef says as he pours a pungent brine seasoned with cloves, juniper berries and coriander seeds over balls of yellow and red watermelon, cantaloupe and honeydew. "And the smaller and more porous the surface area, the quicker the pickling time."
Because this article makes the new version of pickling appear so simple and almost effortless, I, who have yet to pickle anything, think it is high time to try this ... but what to pickle?
Upon which foods might you want to try this technique?