A few weeks ago I babysat my best baby friend for a day. She and I visited a pickle party as part of our frolic. Dan and our friends made a whole slew of fresh produce into pickled produce while I chased the tot around the apartment. The final jars weren't sealed for long-term storage, so we were told we should eat them after a week but before a month went by.
Saturday, Dan and I broke open our jars of pickled cucumbers (including gherkins) and radishes [pickled with garlic and red peppers].
The verdict?
"The pickles are delicious. I say." -- Dan.
"The gherkins [made with dill and shallots] are my favorite." -- Me.
Pardon my baby talk.
2 comments:
I've been debating about whether or not I can afford to take the pickling class at the Brooklyn Kitchen being taught by Bob McClure of McClure's Pickles (it's only $40 - I'm just on a tight budget). This post has completely inspired me to take the class:)
I bet it's worth $40. I've been meaning to take any one of a number of BK classes. Their teaching space is gorgeous.
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