Yield: 2 1/2 cups
|1 cup||Rice vinegar|
|⅓ cup||White wine vinegar 6% acidity|
|2 tablespoons||Kosher salt|
Mix ingredient together in nonreactive bowls and/or pans. All pickles should be cooled to room temperature and refrigerated overnight before eating. They will keep in the refrigerator for up to two weeks.
Note: there is a chart of quick pickle recipes on page 19.
Cook's Illustrated September/October 1994 Submitted By DIANE LAZARUS On 12-27-94