Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve
I must be watching too much Top Chef and Next Food Network Star because the contestants frequently make pickles to compliment everything from grilled meats to soups to salads – you get the picture. I’m probably not the only one because now, when I go to restaurants, I’m getting them on my burgers, with my appetizers, etc – and I find I really like them. Pickles are easy to make and do perk up anything they are paired with. I chose to make onions, but you can use most sliced (I think thicker items, like whole kirby cucumbers need stronger brines and longer pickling times) vegetables and even some fruits (think pickled watermelon 3rinds). These are just mildly sweet and sour (my first try was much more vinegary) and the onions retain their crunch to add texture (my first batch was a little on the mushy side cause I cooked the onions in the vinegar).
I’m trying to assuage my guilt about posting just a condiment with the rationalization that on Friday I’ll be giving you a recipe to use these with. Stay Tuned….