So. Pickle Party.
(No... not that kind of pickle party. Get yer mind outta the gutter.)
And event of people pickling thing. Because pickles are good.
Myself, I like "quick pickles". Things that are not intended to go into jars and storage (I plan to overcome my fear - thank you, Chuck Jones cartoons for making me forever afraid of things like pressure cookers and canning) but you make and you consume quickly.
I did not come from a family where we pickled things. I was a child of the 80's who grew up in suburban Chicago, and my grandmothers were more than happy to prove that they were more well off than their foremothers and they didn't have to pickle things... they could go to the grocery store and buy the stuff in cans that someone else prepared. So my parents didn't really know how to pickle anything. So I never really learned how to pickle or jar anything.
But I do like a quick pickle. Something that you douse with vinegar and eat while it's still fairly fresh.
I'd planned to touch on some of my top favorites... marinated carrots, pickled cherries to serve with duck, quick pickled red onions for tacos, and Asian cucumber salad. But then life happened.
I'd planned to do my shopping for that stuff on Sunday. But late-ish on Saturday night we got a call that my father in law was being admitted to the ER - he wasn't sure if he was having chest pains or just heartburn, and then he started having trouble trying to stand and other things. We high-tailed it over to the ER.
Thankfully, by the time we got there, they were already 99% sure it was just dehydration and they were pumping him with fluids. Sure enough, he started to get better fairly quickly. But he is over 60 and diabetic and when you are that, they are keeping you in the hospital overnight. We all stuck around until after midnight when they assigned him a room and gave him some meds that were starting to make him sleepy. We came home. And of course, needed to chill a bit before heading to bed.
So that shopping planned for Sunday didn't happen.
Father in law is home, has had more test run and while they did find some minor things, there are no big issues, no issues with his heart, and life has resumed a somewhat normal pace.
So at least you get marinated carrots.
I basically use this recipe. I made it way back when the magazine issue it was in first came out, to bring to a summer party, so the recipe always reminds me of summer (although with the ingredients, you can really make it any time of the year since carrots are pretty much always in season). I usually bump up the vinegar and ALWAYS use red wine vinegar. And "up to two days"? I think it tastes the best after 2 days (and it usually doesn't last much longer than that - munching on this sure beats munching on bagged baby carrots).
(No... not that kind of pickle party. Get yer mind outta the gutter.)
And event of people pickling thing. Because pickles are good.
Myself, I like "quick pickles". Things that are not intended to go into jars and storage (I plan to overcome my fear - thank you, Chuck Jones cartoons for making me forever afraid of things like pressure cookers and canning) but you make and you consume quickly.
I did not come from a family where we pickled things. I was a child of the 80's who grew up in suburban Chicago, and my grandmothers were more than happy to prove that they were more well off than their foremothers and they didn't have to pickle things... they could go to the grocery store and buy the stuff in cans that someone else prepared. So my parents didn't really know how to pickle anything. So I never really learned how to pickle or jar anything.
But I do like a quick pickle. Something that you douse with vinegar and eat while it's still fairly fresh.
I'd planned to touch on some of my top favorites... marinated carrots, pickled cherries to serve with duck, quick pickled red onions for tacos, and Asian cucumber salad. But then life happened.
I'd planned to do my shopping for that stuff on Sunday. But late-ish on Saturday night we got a call that my father in law was being admitted to the ER - he wasn't sure if he was having chest pains or just heartburn, and then he started having trouble trying to stand and other things. We high-tailed it over to the ER.
Thankfully, by the time we got there, they were already 99% sure it was just dehydration and they were pumping him with fluids. Sure enough, he started to get better fairly quickly. But he is over 60 and diabetic and when you are that, they are keeping you in the hospital overnight. We all stuck around until after midnight when they assigned him a room and gave him some meds that were starting to make him sleepy. We came home. And of course, needed to chill a bit before heading to bed.
So that shopping planned for Sunday didn't happen.
Father in law is home, has had more test run and while they did find some minor things, there are no big issues, no issues with his heart, and life has resumed a somewhat normal pace.
So at least you get marinated carrots.
I basically use this recipe. I made it way back when the magazine issue it was in first came out, to bring to a summer party, so the recipe always reminds me of summer (although with the ingredients, you can really make it any time of the year since carrots are pretty much always in season). I usually bump up the vinegar and ALWAYS use red wine vinegar. And "up to two days"? I think it tastes the best after 2 days (and it usually doesn't last much longer than that - munching on this sure beats munching on bagged baby carrots).
Tonight it got paired with some leftover baked beans and a BLT (I've learned to not toast my gluten-free bread for sandwiches, it tends to make it way too sandpaper-like on the roof of my mouth).
Nothing super fancy and no jars for my cupboard, but for something this easy, you can make it any time you want.
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