These tips will have you scouring the fridge for more food to quick pickle, an easy way to preserve flavor, reduce waste, and add a tangy twist to any meal.

1. Combine vinegar, water, sugar, salt, crushed red pepper, black peppercorn, ground cloves and cinnamon stick pieces in a large saucepan; bring to a boil. Cook 2 minutes, stirring until sugar ...

Remove from heat; let stand 10 minutes. Cut each peach into 12 wedges. Add peaches to vinegar mixture and let stand 20 minutes. Remove peaches with a slotted spoon. Makes about 2 cups.

• Rosemary Quick-Pickled Peaches and Blackberries — Rosemary accents plump summer fruits with an aromatic, refreshing note. Serve as a side dish with grilled meats or top fresh salad greens.

Utah peaches, zucchini, radishes, and leafy greens all contain fibers and plant compounds that fuel a healthy microbiome.

But don’t sleep on quick-pickled foods. Sarah Bond, a food scientist, nutritionist and recipe developer at Live Eat Learn, tells Yahoo Life that even non-fermented quick pickles can offer " potential ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: About 2 cups 1 ½ cups cider vinegar 1 ½ cups water 1 cup granulated sugar 1. Combine vinegar, water, sugar, salt ...