Lots of vegetables go through our kitchen in the summer, so I generally have some sort of quick pickled concoction in the fridge. Along the lines of the stuff in this Edible Boston piece about quick pickling.
Recently I just sliced up an onion and put it in a bowl with plain old white vinegar for an hour. The result still mellowed and softened the onion agreeably enough that I realize I may have been overcomplicating things.
Sure, I’ll still boil and flavor brines for refrigerated quick pickles. But sometimes a quick slice and a brief marination in vinegar—I’m partial to the mellowness of unseasoned rice vinegar—gets the job done. We could have been enjoying more quick pickley goodness all along.
Is anybody else here a quick pickle aficionado?
I’ll try to post results of quick pickle experiments as they may happen.