In a Pickle


I love pickles.  A powerhouse of flavor – salty, sour, crunchy – they liven up the dullest sandwiches, and are satiating on their own.  I’ve always thought that they required a lot of work with sanitizing glass bottles and rubber gaskets, but the hardest thing about these Easy Pickles from an August 2004 issue of Martha Stewart is waiting the week to cure.  A simple brine of vinegar, herbs and spices is boiled, then poured over blanched vegetables.  Almost as easy as going to the store to buy them.

Dill-Pickle Chips taste just like the real thing, only better, with its meaty 1/2-inch slices.  I substituted caraway seed for dill seed, and used much less than the required proportion of fresh dill, eyeballing the amount as not to overstuff the container.  It makes the best sandwich on a crusty baguette and brie, I can’t really say the same with Vlassic.

Spicy Pickled Green Beans trump potato chips in crunch and flavor for a simple nosh.  Not tremendously unlike the green beans in a three bean salad, the long beans are more elegant, and worthy of bringing to barbecues.  With the leftover brine, I can make a fast Asian pickle with the addition of red pepper paste and an overnight wait.  An experiment with wasabi is in my reach, as I love Rick’sPicks Wasabi Beans, but not the $8 price tag.

The biggest surprise was the Tarragon Pickled Carrots.  Nuanced and mild, made with white wine vinegar instead of standard white, the licorice flavor of the tarragon was almost perfume-y.  They were more like candy than pickles.  

Even though pickles, like canning, are meant to prolong the bounty of the season, I will probably scale down in the future to make small batches.   These recipes make it easy enough to do so.


One Response to “In a Pickle”

  1. Ratatouille Smackdown « The Littlest Kitchen Says:

    […] the back of the Martha Stewart Easy Pickles article, is a ratatouille recipe.  In true Martha style, in which God (or is it the devil?) is in […]

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