One of the challenges of peak-season produce is that you suddenly have a lot of it for a relatively short amount of time. Right now, we're drowning in asparagus, snap peas, and rhubarb, but it won't be long before it all vanishes from the market as tomatoes, eggplant, and peppers have their moment in the sun...literally. Of course, as people all over the world have known for millennia, there are all sorts of preservation methods to make short-lived foods last a lot longer. Fermentation and curing can be some of the most transformative and rewarding ways to do so, but they also take time and attention, which we don't always have. Enter the quick pickle.
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