Quick-pickled vegetables from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 229) by Mark Bittman

  • dill
  • vegetables of your choice
  • EYB Comments

    See recipe for vegetable suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for vegetable suggestions.

  • sturlington on March 30, 2013

    This is a good quick method with cucumbers; also tried with zucchini. The vegetables keep ok for about 1 day. I like mixing up the vinegars and adding a little flavor, via soy sauce for instance. Two variations are given: Mexican-style and mango/papaya, but many other vegetables to use are suggested in the headnote. Time to make: <1 hour. P229.

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