Sing with me!
"My pickle has a first name,
I know, not an accurate recollection of the jingle. Oh well. My point is, if you are one of those people who automatically think of the massive ubiquitous jar that has been lurking in the back of your fridge for an eon when you hear the word "pickle" then I get it! I was like that too a short time ago! And, if you're anything like me, those familiar cukes have somehow lost their charm over the years.
But, there is a pickle revolution going on in the food world! There are options! so many of them it's downright mind-boggling!
In search of new pickle adventures I've tried a number of ethnic variations -- sadly without much success I have to admit. Korean kimchi! Uck! Indian Pickle! Gag! I've discovered I like sauerkraut -- though I'm happy to leave the kraut-making to the professionals.
Fresh pickles, though, now these are manageable! There's no sterilizing vessels, committing to countless jars that need storing in dark places, no special equipment, ingredients. nothin'! Commitment-free pickles -- count me in!
add salt, vinegar, maple syrup
and don't forget to add the ginger (as I almost did..)
I have no idea how these will turn out, though I trust the source (above). If they're awful, I will let you know! What I have made before, though, are "massaged red onions" which I love (read "am addicted to").
The recipe for these are in the book Salad Samurai which the Brilliant Girlfriend gave me for Christmas.
I highly recommend it!