Quick Pickle

This basic quick pickle recipe is good for everything. Adjust the ratios to your taste and amount you're pickling. The recipe below is for fennel. For one quart of pickled fennel I used 2-3 bulbs (depending on how large).

For 1 quart of pickled fennel:

- 1 cup water

- 1 cup white vinegar (or rice wine vinegar, depending on your particular flavor profile)

- 1/3 -1/2 cup sugar

- 2 TBLS salt

Mix liquid, sugar and salt in a jar - shake to dissolve. Pack with veggies (i used a food processor to slice my fennel super thin) - make sure all veggies are fully submersed in their liquids. Keep in the fridge and taste after a few days and then every day until it’s to your liking. Can keep up to two months. Feel free to customize recipe with herbs, spices and other flavors (think chilies, herbs, garlic, citrus zest, just to name a few for inspiration).