Bored with winter foods? Pickling isn’t cooking, but it’s similarly transformative. Whatever you soak in equal parts vinegar and water (the base of any pickling brine) gets altered in happy-making ways. And it’s just the thing for wintertime kitchen fatigue. “You’re doing it to brighten up winter produce,” says Julia Sherman, a pickling savant and the author of the gorgeous cookbook/artist collaboration project from last year, Salad for President. (Her Instagram is full of jars of mouthwatering pickles in rainbow hues.) Carrots, beets, radishes, cauliflower—pickle any of these and the result tastes deceptively like spring.
Read more & get a recipe here: https://www.vogue.com/article/how-to-pickle-vegetables-julia-sherman
