For many, the word “pickle” conjures images of an intensely sour and salty gherkin, colors muted, and the flavors rendered musty and with age. But that’s not how they have to be. Using fresh vegetables like bell peppers, you can make a bright flavorful quick pickle that takes almost no time to make and makes for a great snack or side. For these bell peppers I pickled them in a grapefruit brine, which lends natural sweetness and a wonderful fruity flavor that will have you going back for more. Check out my full post this week over at PBS Food.