Beth Dooley | (TNS) The Minnesota Star Tribune I’m not a patient cook, so traditional pickling is off the table. Too much is involved — boiling the water, sterilizing the jars, finding the right tongs — and there’s anxiety over whether or not the lid has properly sealed. Then I stumbled across several easy and extremely fast recipes for small-batch condiments that take just a few minutes to put up and are ready to eat within a day. It’s the best method for dispatching our glorious seasonal bounty.