I mean like food porn. Geez, I say pickle and look where your mind goes!
I’ve been really into making refrigerator pickles these days. They’re easy and super gratifying.
I made dill pickles for the first time, with my friend Iris, and when they were finished we were so excited because they looked exactly like dill pickles! It was like making a cake that looks exactly like the one on the magazine cover. Only really, really easy to achieve.
As exciting as the dill-pickle-looking pickles were, my visual favorites this time around were the carrot pickles. Iris brought us beautiful carrots that were not only a variety of colors but also had rings of color going towards the core. Sliced in half and pressed up the side of a pickle jar they are gorgeous.
The recipes I used during this particular pickling session were for dilly beans, sweet and spicy daikon and carrot pickles, and dill pickles. We also threw some garlic and some cherry tomatoes into leftover brine. For the record: putting cherry tomatoes into a jar of brine does not lead to pickled tomatoes. Which might be for the best, because I’m not sure I’d like pickled tomatoes.
In terms of flavor my favorites are the carrot and daikon pickles. But that’s because the dilly beans and the dill pickles both have a strange, chemically aftertaste to them that Iris and I can taste but other people seem not to be able to discern. I used a super cheap gallon jug of white vinegar, on the assumption that all white vinegar is created equal, but I’m wondering if it was the culprit in the off flavor.
Anyways I am now always on the lookout for fridge pickle recipes to feed my new addiction. Any favorites?