Summer of Pickles

This is looking to be the summer of pickles. This is opposite of last summer, which turned out to be the summer of getting pickled (i.e. many mixed drinks for me). I suppose I should have switched the order, so that last summer my pregnant wife could have pickles and this summer I could make lots of drinks. Oh well....

We are inspired by my sister-in-law who was busy a few days pickling in the kitchen while we were at the Oregon coast. Since getting back, we are on our fourth batch of pickled goodness. We are talking the quick pickle variety, where mostly you simply chop up the veggies, boil some vinegar + spices, pour over and refrigerate a few days and they are ready. This has really been a boon, as we have been converting our plentiful and hard to use produce from our Los Poblanos box of veggies into pickles.


Left: traditional cucumbers & yummy sugar snap peas and right: pickled watermelon rinds

We have made two batches of traditional pickles staring primarily cucumbers, but including turnips, carrots, green peppers, and onions. Ali made a batch of pickled sugar snap peas (yummy, and thanks to Amy for the recipe) and I just put a batch of pickled watermelon rinds in the fridge to be ready in a few days. Up next are turnips and beets, and we are contemplating a recipe for pickled apricots. This makes it feel like summer!