The quick-pickle may just be the best kind of pickle around! Pickling is a preserving technique meant to prolong the life of a harvest’s bounty.Pickles are traditionally made by soaking ingredients in brine made of vinegar, water, herbs, and spices for an extended length of time. For example, it takes at least a week for a fresh cucumber to become a beloved dill pickle, and up to 20 days to transform fresh cabbage into tangy sauerkraut.
Then there is the quick-pickle — the kind of pickle that's ready in less than 24 hours, and sometimes in only minutes. One way to speed up the process is to eliminate the water component in the brine. That way, acid is in direct contact with the ingredient so pickling is nearly instantaneous.
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Read more here: http://www.thedailymeal.com/cook/how-pickle-anything-quickly