I think that Kenya gets his love of pickles from my side of the family, although my husband argues it's a double gene since he fondly recalls times spent as a kid on the Lower East Side of New York picking his pickles from the wooden barrels of his father’s favorite pickle man. My mother and I are both obsessive pickle eaters whether they’re made from cucumbers, okra, carrots or pretty much any other veggie. My husband and I are also big fans of Japanese pickles, or oshinko, which are totally unique.
I'm all for buying jarred pickles, but recently I saw lemon and pickling cucumbers at the farmer’s market and it inspired me to make my own weelicious pickle recipe. There are tons of herbs and spices you can use to make pickles, but I prefer classic and simple. This mix of fresh ingredients produces a pickle with just the perfect amount of flavor and zip that kids seem to love.
Now, every time I open the refrigerator pickles are the first food that Kenya seems to want. Luckily I made plenty — you’d think we were going into business. And they stay for a long time in the fridge, so whether you try them on day 2 or day 30 of their pickling process, they're just as delicious.
Rachel
July 28, 2011 at 3:10 pm
Jessi
May 25, 2011 at 11:10 pm
Michelle
May 25, 2011 at 2:47 pm
Jenn
November 15, 2010 at 3:29 pm
michelle
September 24, 2010 at 3:33 pm
catherine
September 27, 2010 at 2:00 pm
Eve
September 18, 2010 at 10:43 am
catherine
September 20, 2010 at 2:50 pm
Karlise
July 11, 2010 at 8:56 pm
catherine
July 12, 2010 at 2:15 pm
Karlise
July 12, 2010 at 5:40 pm
Pingback: Make Something Monday: DIY Pickles! « barley and birch
Brittany
January 25, 2010 at 7:13 pm
catherine
May 6, 2010 at 6:13 pm
Ginny
October 22, 2009 at 7:14 am