I’m a pickle fanatic.  Sour, dill, briney, winey, or sweet, I love them all.  Traditional pickling is a glorious labor of love, but I simply haven’t been able to make the time, so “quick” pickles call out to me for a multitude of reasons, and they are simply delicious.  Earlier this week I quick-pickled baby carrots, baby French beans and cucmbers, in organic brwon-rice vinegar spiced with herbs and peppers from my garden, and good-quality whole spices from Flavorbank.  This morning these bright, bold pickles decorated my favorite new eye-opener, a Tres Generaciones Anejo Tequila “Sangrita” created by genius bartender “Bobby G.”  The only thing to say is Ole!

Filed Under: Cool Stuff, Food Talk