Saturday, August 04, 2012

The experiment

This summer has been the summer of experimenting with pickles.  It started innocently; with an impulse purchase of "farm stand style" pickles.  Then, we tried David Chang's salty pickles.  I tried to like them.  The idea of pickling cucumbers in their own juices is interesting.  But in the end, they were just salty and not very good.

Then, I experimented with using the brine I use for peppers for feta brushcetta on cucumbers.  That was hugely successful and delicious.  Especially delicious on a caprese sandwich.  (equal parts sugar and red wine vinegar. . . about 1/4 cup each . . .  a grated clove of garlic, a pinch of salt, about 1/4 tsp red pepper flakes, and a grind of black pepper.  Shake it up until all the sugar is dissolved and pour over sliced cucumbers.  Stash in the fridge for several hours.)

Today, I made a jar of what I hope will be delicious, spicy, pickled okra.  We'll know in a week.  And, with luck, next weekend will be bloody mary weekend.

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