What are the advantages of hot pickling over cold pickling? Are there times when you should always pickle a fruit or veggie with a pickling liquid that has boiled for a short time?
Amanda is a co-founder of Food52.
I always thought of cold pickling as a short-term pickle -- something you'd keep in the fridge -- and that hot pickling was for long term storage.
I was thinking the same thing but wasn't sure. If I'm pickling something that I'm going to eat in the next couple weeks I'm not sure I need to boil the liquid. I know I need the sugar to dissolve, but was thinking I could use agave nectar to eliminate that requirement. Just wasn't sure if there was something else I was missing. Thanks very much for your response!
Please enter a valid email address.
Well played. You deserve a cookie.
A cocktail-inspired salad to repurpose all week long
1 Steak Salad, Countless Meals
Genius No-Churn Ice Cream
The Pantry Of Your Dreams
Salade Niçoise, Sans Recipe
Decision Are Hard—Shop Giftcards!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.