We’d guess that most people don’t make pickles very much anymore, which is a shame, because they’re often so easy. Now, we’re not talking the pickling that we remember from years ago: the packing of dozens of jars, the making of quarts of brine, the canning and sealing of Mason jars. We’re talking about small-batch pickles, of which you can make just a pint or so, and keep in the refrigerator for a snack. These are easy, and, with just a pint, it’s not that bad if you don’t like them. A case in point is these carrot pickles: we made exactly one pint, mainly because, with some of the ingredients required, we weren’t sure how they’d turn out.
