Except, it was always a little too chunky to work where I wanted it to, which was, everywhere. I bought it as often as I could afford to, which was not often enough back then, and so I finally did what I always do and figured out how to make it on my own. The flavor and ingredient inspiration comes from the very first vinegar-soaked salad I fell for, something that Zabar’s sold under the name “health salad,” I believe because it was a cole slaw made with vinegar, instead of the dreaded mayo, which I would like to one day have as a band name. Here, how about some granita instead?īut for those of you’ve whole already swan-dived into and flip-turned through the vinegar brine and would have it no other way, come, sit down next to me, because this is my new favorite summer pickle. I can find a clear demarcation in my pre- and post-pickle junkie days (it’s just about 10 (!) years ago, when I took up with this Russian I married) and think there’s still hope for you. You need pickled red onions on your tacos, pickled celery in your tuna and egg salads, cucumber slices in your potato salads, grapes with your sharp cheeses and pickled carrot sticks in the fridge whenever the mood strikes, and nothing’s ever quite right without them again. ![]() And then, once day, the quadruple-threat crunch/sweet/salty/punch of a pickle gets under your skin and suddenly, the food landscape is a bleak, depressing place without them. The thing is, one day you’re eating the foods you’ve always liked - sandwiches, salads, tacos, cheese - and you wouldn’t change a single thing. Something of a gateway pickle, these should be eyed suspiciously as well. If you’re one of those people who saw the word “pickled” in the title and said “Ugh, no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.
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