Pickled Pink

Let’s Talk About Quick Pickles (and also eat them)

Hello from London! I’m here visiting my son and daughter-in-law, gadding about instead of sending something to your inbox. Don’t worry; I’ve been busy collecting so many ideas for you. You will be blessed with them in due course because this place is a HOTBED OF FOOD, GLORIOUS FOOD. Sorry for shouting, but seriously. It’s so, so far beyond hot sausage and mustard. I will have more to say, you can be sure, but let’s start with pickles.

The other night we made pickled onions for a beet, orange, mint, and feta salad and used the leftovers on a pizza with kale and sausage. It then occurred to me that the pickle effect (sour/sweet/crunch) is essential in so many dishes that you should keep them in your fridge at all times. They’re the little tidbits that elevate those not-quite-boring-but-they-need-something meals that go on the table every day. Sure, you can load up your fridge with store-bought condiments, but these are pickles made with LOVE and who doesn’t want more of that?