I like pickles. I like all things pickled. I’m an equal-opportunity pickle lover, too. Tart, zingy dill pickles? Great. Sweet-sour bread-and-butter pickles? Ideal. Salty garlic pickles? Yum! And so now, with the Zojirushi equation looming over our heads, I have a yen to make pickles so as to have some variety at our fingers.
A couple of years ago, I picked up a copy of Quick Pickles on impulse. The promise of making bright, colorful folk pickles was too much to pass up. I promptly set it on the shelf and more or less forgot about it. But one of the joys of having too many cookbooks is the rediscovery of one that’s been lurking in a dark corner, or hiding behind a bigger book, or that you look at flat out hundreds of times and simply stop seeing.
I picked the recipe for Italian-Style Garden Pickles for its simplicity and its familiarity. But of course, I didn’t follow it exactly to the T. (Do I ever?) Rather, the vinegar is mostly apple cider vinegar with some white wine and red wine vinegars thrown in to make up the balance (it’s what I had in the house), and I tossed in some extra dry herbs to pump it up a bit.
The flavor will develop over the next few days. I’ll report back accordingly. The recipe, as usual, after the jump.