I never imaged that making pickles could be so simple. I thought there was canning and tongs and boiling water involved. Making these quick pickles couldn’t be easier. You just trim them to size, add in some spices and herbs, cover with a vinegar brine and put them in the fridge. That’s it. The hardest part was waiting the 48 hours to eat them.
Click here for this recipe: http://greenvalleykitchen.com/quick-pickles/
