Pickled Garden Vegetables

One of our secrets for pretty, bright quick-pickled vegetables is cooling both the brine and the vegetables before adding them to the jar. It means the vegetables don’t cook any further, so you can choose exactly how much to cook them and guarantee that the vegetables stay crisp and colorful. The other secret is that we really don’t tend to pickle in large batches, and we skip the canning process and store them in the refrigerator.

We add our pickles to salads and