I’m not sure what the cut off is for “quick” but I think I’m in the range.
I have what I think are Hakurei turnips that I’d like to pickle , and I noticed two recipes that were pretty different.
One salts slices and then adds vinegar, and the other uses a salt and vinegar brine.
If there are different results intended, what might they be?
Also, neither seems to involve fermentation, but perhaps that’s what makes it quick; is that right?
Pay no attention to the airlock…
Linking a thread about fermented pickles
And perhaps one of thread to rule them all?
I plan to try some persimmons as well.
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