I’m pickle obsessed. I love how they manage to be mouth puckering sour and still have elements of sweet, spice and even undertones of umami. I love eating them as ingredients in sandwiches, on burgers and as garnishes on dishes. I’ve even been known to drink the pickle juice at the bottom of the jar, vinegar is good for you, right?
My pickle obsession goes back to my childhood. My mother would spend several weeks in late summer and early autumn pickling and preserving vegetables for use during the rest of the year and for gift giving. It would take weeks. Our house would be filled with that sweet acidic smell of brine, there would be jars upon hot jars filled with salted vegetables waiting for their batch in the brine then sealed for a couple months of hibernation.
As much as I would love to carry on in the same vein, I just don’t have space to make and store them. More importantly, she did loads, I would not have the use for that many pickles. Before you suggest that I make some for myself then start a business to sell the rest, I’ve been there (not with pickles mind you)
So what is a boy to do? Quick Pickles to the answer. These are pickles that you make, are ready to eat in about 24 hours, they are stored in the fridge, stay ‘fresh’ for about 2 months (if they last that long) and are super easy.
What’s probably the best thing about these pickles is you can mix and match the spices and herbs with the veg. The ultimate kitchen alchemy project. Go on…