Quick Pickling

Quick pickles are vinegar pickles kept in the fridge, with no canning. Heat equal parts vinegar and water with about 1 tablespoon of salt and 1 tablespoon of sugar per cup of liquid, until dissolved. Pack sliced red onions, cucumbers, carrots or radishes into a clean jar with garlic, dill or peppercorns. Pour the hot brine over them to cover. Red onions are ready in 30 minutes. Most vegetables are good after a day and keep about three weeks in the fridge. Use them on tacos, sandwiches and rich braises.