True, fermented pickles are always going to be more flavorful than quick pickles but, as Epicurious reports, Mark Bittman adds a bit of smoky depth by grilling the vegetables first.
This, actually, makes a lot of sense. I love my pickled corn, but can you imagine grilled pickled corn? Can you wrap your mind around grilled marinated mushrooms? Because I can do both of those things, and it has me pumped.
As Bittman explained to Epicurious, “grilling before marinating changes the game because you lay down the char and smokiness first, then add brightness.” This multi-tiered attack means more flavour gets packed into your pickled produce, and it gets packed in there quickly.
As someone who hates waiting for most things, but especially food, I’m quite thrilled. You can try Bittman’s recipe (linked below) or you can use your favourite brine and give any and all vegetables a quick grilling before proceeding as usual.