Like other people might occasionally make chocolate chip cookies, I occasionally make pickles. Refrigerator pickles to be specific, the kind that don’t involve exact measurements, sanitized jars, perfect temperatures and lid sealing. The kind that take 10 minutes to make, are ready to be enjoyed in a day or two and last in the fridge at least a month.
Also known as quick pickles or lazy pickles, to which I take absolutely no offense, but rather pride that something so easy to make can produce something so delicious and impressive, in that special, I-pickle-my-own-vegetables-from-the-Farmer’s-Market-way (I’m lookin’ at you fellow Seattleites and Portlandians). Seriously, if you can chop vegetables and boil water, you can make these.
Can’t go wrong with pickled jalapenos, but little radishes, daikon strips, red onions, mini cucumbers or turnips, shredded cabbage, carrot sticks and asparagus spears all make awesome pickles. Heck, any firm vegetable rolling around in the produce bin will do (although, I haven’t tried broccoli, not so sure about that one).