Pickles are a food I crave at least once a day. Especially after a long run (when I need to replenish salt and sugars), my body is begging for a few cornichons, a large full sour pickle or a plate of pickled beets. Oddly enough, I’ve never ventured into making my own pickles. Until now!
What I’ve found so far is that making pickles is easy and cheap. The most important thing, in my opinion, is that you use unwaxed cucumbers and organic veggies. You also want to make sure to use glass jars–and that you have enough room in your fridge.
What I like about this process so far is that you can flavor your veg with whatever spices and herbs you’d like. I’m a purist when it comes to cucumber pickles (just salt, water and garlic) but I’m pretty open when it comes to flavoring carrots, string beans, radishes, green tomatoes, beets, and anything else. I’ve even added organic lemon peel to some of my pickled radishes and they are absolutely delicious.