By Matthew Thompson, Associate Food Editor for EatingWell Magazine
There are certain things I will never understand in this world: the rules of cricket, how fish reproduce, quantum harmonic oscillation…and people who don't like pickles. That last one is probably the hardest for me to grasp, however.
Because: come on, pickles taste amazing! Snap into a perfectly crisp gherkin that's sopped up plenty of gleeky vinegar, fresh herbs and just a hint of salt and tell me you're not in briny heaven. Sneak a dill spear into your next burger and tell me it's not tangily enhanced.
Don't Miss: More Produce-Packed Recipes for Summer
But don't stop with cucumbers: you can pickle pretty much any veggie. Tomatillos, carrots, okra, beets: almost anything will be improved by pickling. And don't let a fear of canning slow you down: instead, try making refrigerator pickles--no canning required! (Of course, should you like to can them, our recipes are suitable for that as well--see StepRead More »from How to Pickle Anything (No Canning Necessary)