Spicy Cukes
The Times has a pretty cool article on canning in today’s Dining and Wine section. It seems timely for me since I was just at Whole Foods looking at a jar of Rick’s Mean Beans. At 11 bucks for 16 ounces of pickled beans I think there’s some value to be obtained from preserving summer’s bounty at home. The Times has two recipes to get you started here and here.
Personally I’m more inclined to enjoy my produce at its peak, and then move onto the next thing. A pantry full of preserved asparagus looks pretty, but it’s not how I to eat. Pickles on the other hand (especially the quick variety) are a great way to give summer produce a little extra snap. Last year the post ran a story with some killer recipes that warrant another look. My favorites were a spicy quick pickle, and a Bourbon onion relish so good I eat it from the jar. Little jars like this take summer meals to a new level.
