Pickled Vegetables

Pickles don’t have to be a big project. It takes just a few minutes to make the brine and assemble the vegetables for this quick recipe; there’s no canning required. Simply put them in a jar in the refrigerator and they’ll keep for up to a month. They’re an essential part of my Vegetarian Muffuletta, and in fact, they go with just about any sandwich. Sometimes I’ll put a few in a bowl to serve with cocktails and a plate of sliced salami.