I'm not dead yet (pickling revisited)

About 3 months ago, I gave a lazy person's pickling method. Basically, I made a brine, didn't boil it, immersed some small cucumbers and let 'em rip for several days at room temperature. I let them go at room temperature about 2 days, tasted the pickle goodness, let them sit another 2 days at room temp. and then put them in the fridge.

Today, while reading Amanda Hesser's, Cooking for Mr. Latte (a great collection of recipes and stories), I got the urge to make my own mayonaise. She makes it several times throughout the book with different oils, etc. So, got my homemade mayo and what did I do with it? You got it, tuna salad on my bread and a pickle on the side. It was simple and tasty and wanted to update that the pickles from the simple brining procedure were better than I remembered. Perfectly crisp and crunchy, yum.

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