Vinegar Pickles

The best advice I can give to help ease you into the world of pickles is this: pick up a sackful of pickle-able produce at your market on an afternoon or evening when you’ve got an hour or so to dedicate to stocking your larder. Line up a series of sealable litre containers on your countertop (Mason jars are great; at the restaurant we use sturdy lidded plastic containers like you might get a litre of soup in from a take-away joint). Trim the vegetables, pack each kind tightly in its own container and brew up a big batch of brine. Fill each container with brine, cover the containers and put them in the fridge to cure.