I’ve mentioned before how I have more of a salt-tooth than a sweet one. There’s no better example of this than my childhood favorite: garlic cucumber deli pickles. The saltier, the more sour and garlicky, the better. Ask my mom, she’ll tell you that pickles were pretty much a food group in my diet as a child. To this day, my family gives 1 gallon jars of kosher dills as gifts.
While briny cucumber pickles have always held a special place in my mouth, I am a huge fan of just about any pickled plant.
Over the next few weeks I’ll be posting about this summer’s pickling experiments. I’m still a beginner and I’m going more for taste than for long shelf life. Over this summer I’ve found some techniques I like better than others, though I’d love to hear from more experienced picklers as I go for their tips on how to make my various pickles even better.
I’ve already talked about Lemon Pickles, next I’ll delve into cucumbers.
About this author: I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...