It’s a bumper year for cucumbers — they’re threatening to take over my dad’s garden — but luckily he knows just what to do with them. When he’s not making the simple vinegar salad my sister and I love so much, he’s refilling, on a near-daily basis, a giant crock of quick Kosher pickles that has a prime place in the fridge. (He uses an easy Mark Bittman recipe and, n.b., reduces the salt.) A day later the unassuming little cukes have transformed to crunchy, tangy delights. A never-ending pickle jar! For a girl who used to sneak swigs of pickle juice whenever my parents weren’t looking, this is a dream come true.
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Notes from others: