It’s that time or year when the abundance of fresh produce can be overwhelming, Many a time, I’ve gone to the farmers market with a loose plan in mind and returned home laden with way more produce than I can handle. That’s where the quick pickz come in. Put some up–it’s easy. Here’s a simple formula you can employ for whatever fresh crispy veges stirs your fancy! In this picture cucumbers are used along with the stems of Swiss chard (an excellent use for these tasty trimmings) and thnnly sliced raw turnips too. The awesome thing is that these pickz are the most wonderful flavor component to any barbecued meat. The crispy acidic crunch alongside the smokey spicy, juicy, drippy , fatty meat is what I’m talking about.
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June 29, 2010 at 12:55 am
I tried some pickled radishes at a friend's house the other day, and they were great. Bet they would be good with this recipe. BTW, made Aunt Patty's coffee cake right before supper for breakfast tomorrow. Damn it's good…just ate another piece…it probably won't be around for breakfast tomorrow.