Quick Pickle – Pickled Spring Onion

Pickling is an essential tool for CSA cookery. It can be intimidating because there seems to be so many different types of pickles. Luckily, pickles can be simplified to just two categories: Fermented pickles and Acidified pickles. 
Both aptly named, Fermented pickles are pickles that undergo lacto fermentation to create vinegar while Acidified pickles are pickles that are infused with vinegar. Technically, both are ‘acidified’ meaning that the pH has been reduced to 4.6 or less, thanks to the vinegar in each scenario. Once acidified, both Fermented and Acidified pickles can be stored in the refrigerator or canned to be shelf stable. Between all these, the quickest route from pickle to mouth is Acidified and refrigerated; giving us the Quick Pickle.
Now I’m sure you’ve been imagining cucumber pickles, but get that out of your head; pickles can be anything. Cucumbers, onions, radishes, beets, watermelon rind and even eggs can all be pickled (we’ll be picking asparagus this week for the Larder). Because the pickles have such a long shelf life, even when refrigerated, pickling can help hit the pause button on something if the refrigerator feels a little full or it can make a veggie available past its season. Pickles also add a burst of acid and flavor to any dish and having a variety on hand makes cooking interesting dishes that much easier. Use the backbone of this recipe to quick pickle anything, swapping out the veggie for whatever is in season, and the aromatics (coriander in this recipe) for whatever peaks your appetite. If you have extra pickle liquid, just store it refrigerated for you next pickling need or add to vinaigrettes for more layers of flavor.