I am a bit of a pickle fanatic. Spicy, sweet, and dill-- they all rock. There are a few homemade standouts from my childhood, like the dill pickles (with fresh dill) my friend Laura's mom used to make and the bread and butter pickles my Grandpa J. made (insanely good and I probably consumed several jars as a kid).
I was in the mood to make some refrigerator pickles (no canning required) so I gathered a few mini Ball jars, some fresh baby cucumbers from Stuckey Farm and this quick pickle recipe (scroll down after you click on the link).
The result is a tart, vinegar-y fridge pickle- which will be a great add on to a chicken or steak sandwich, or even a salad. I'm working on a batch of pickled radishes and will post a few pictures when they're finished! They'll be a perfect side for tacos...
*additional note: These pickles are not dill-- but tart and vinegar-y-- a different pickle.... some additional ideas are to add them to a Vietnamese sandwich or a pork sandwich.
Comments