Keeping with the theme of cruciferous vegetables, broccoli is up next for this week’s pickle recipe. TBH, I haven’t tried these yet but one variation I made is super close to the cucumber crowd pleaser recipe and the spicy version is probably fail-proof for anyone who likes a little kick. So if you’re craving something garlicky, dilly and/or spicy, go forth and pickle some baby trees!
UPDATE: Both the dill version and spicy ones were a huge hit with my girlfriends at a recent Oscar-viewing party.
For week 2 I wanted to try something completely new. Refrigerator pickles, specifically carrots, seemed like a good idea – jury’s still out on whether or not this recipe is a keeper but it’s all about the experimentation.
This pickle recipe in particular (and a lot of recipes I’ll be trying out moving forward) are from this awesome and very appickleable (see what I did there?) book called The Joy of Pickling. Shoutout to my bestie Ally for giving me one of the greatest – and most useful! – birthday presents ever.
To start things off, this is the easiest way to pickle cucumbers and the recipe my mom has always used. These are crazy easy and super cheap to make, a true crowd-pleaser, and a great go-to gift for friends or coworkers.
I think these look the coolest when you use actual pickling (or “Kirby” cucumbers; at right) but you can also use Persian or English. Different cukes are good for different things – for example, pickling cucumbers naturally look the most like (duh) pickles, Persian are guaranteed in stock in most grocery stores, and English are good for different shapes and sizes (particularly stackers for sandwiches; see photo below). I’ve never used those super smooth, dark green garden cucumbers but I’m sure they’d work too. They just look funky, IMO.