These crunchy brined gems will wake up a hummus wrap, and add acidity and crunch to a simple brown rice buddha bowl. Layer them in a baguette with bbq-ed tofu and a smear of basil mayonnaise and you have the perfect lunch.
Or eat them straight out of the jar if you’re sad.
Pickles can cure a broken heart. True story.
A tear soaked phone call. A midnight train. A dark and winding dirt road. And there stood my Aunt in front of her house, in the forest, on the fjord. I fell into her waiting arms with a dramatic snotty sob. She led me into her glowing dining room and handed me a jar of pickled squash and a box of chocolate.
Cole Porter was playing on the tape deck:
Every time we say goodbye, I die a little.
Every time we say goodbye, I wonder why a little.
Why the gods above me, who must be in the know,
Think so little of me they allow you to go.
I snuffled eating my pickles right out of the jar with a fork while I related my story of the golden haired Danish boy who’d broken my heart. Ready for pity, I paused. Silence.
“Come on Hanne, You can do better than that.” My Aunt dryly stated. “Entertain us.”
A deep breath and I began again. My Uncle Torben and Aunt Helle, a natural born greek chorus, edited and molded my story, until it had gone from a 2nd rate tragedy of unrequited teenage love to a 1st rate adolescent farce.
I retold the story with more flourishes that a coloratura soprano on opening night.
A jar of pickled squash and box of brandied chocolates down (oh the iron clad stomach of youth) and my heartbreak had ebbed. I was ready to sleep and conquer a new day.
So good bye, dear, and amen
Here’s hoping we meet now and then
It was great fun
But it was just one of those things -Cole Porter
A cautionary tale:
Last summer I made a huge batch of these pickles with a friend. We ended up with a massive jar each. Two days later she called me and asked how my pickles were faring.
“Umm, great” I told her.”
“Really?” she prodded,
“I finished mine today.” I confessed
So had had she, every crunchy, sweet, spicy, garlicy bite.
A refreshing quick pickle that sparkles with bright flavor. Pull out a jar with every meal.
- 1 pound carrots (rainbow carrots if you can find them)
- 1 bunch radish
- 1 cup shredded green cabbage
- 1 jalapeno (minced) optional
- 1 1/2 cups rice wine vinegar
- 3/4 cup sugar
- 3 tsp salt
- 1 nub ginger (jullienned) julienned
- 2 cloves garlic (minced) minced
Make yourself a cup of coffee, pull out the cutting board and cut each carrot into short narrow sticks, make them as thin as you want, this is the time to show off your knife skills.
Slice up your radishes into thin half moons.
Shred your cabbage.
In a medium sauce pan combine vinegar, salt, sugar, ginger, jalapeño and garlic. Bring to a simmer stirring with a wooden spoon until the salt and sugar are dissolved. Simmer over heat five minutes. Remove from heat.
Place your carrots, radishes and cabbage in a large non-reactive bowl, and pour the hot pickling liquid over. Once cool enough to touch gently massage the veggies for about 2-3 minutes until the carrots lose a bit of their stiffness.
Place the pickles into jars and pour in the extra pickling liquid to cover. Cap them and place in the fridge. Or alternately place all the veggies in a large bowl and cover with pickling liquid.
Store in the refrigerator. These pickles will be good to eat in about two hours but are even more wonderful the next day.