CityCraft in the Kitchen: Refrigerator Pickles
I'm majorly ADD. And it's not a bad thing. Sure, it made high school and college a bit more difficult - you could be the smartest person in the world, but if you can't remember where you stashed your notes or that there's a test tomorrow, you're out of luck. In fact, my brain's peculiar chemistry is a blessing much more than it is a curse. My brain works at about 100 mph most of the day, ideas popping up at the strangest times. Sunday I burst out of bed at 5 am and drove up to the store studio and worked on a quilt for about 3 hours just because the motivation struck me - NUTS. Yesterday, I tilled 6 bags of compost and four bags of expanded shale into my spring veggie bed, then decided to run by Home Depot and pick up materials to build this year's tomato cages (wire concrete reinforcing panels), made a batch of homemade "Super Granola", pickled beets and cauliflower, then finally before collapsing into bed, potted up my lettuce seedlings. It sounds like productivity, but it's really just my nervous unfocused energy needing somewhere to be channeled.
I did however come up with some pretty fun recipes last night. If you share my pickle obsession, you know that it's impossible to have too many pickled foods in your refrigerator at any given time. My latest market discovery is Harold's "Texicun Gormay Purdy Hot Pickles" (yes, that's how they spell it). The most delicious - and hottest! - pickles you've ever had. Yum! Inspired by those delicious pickles and a sale on cauliflower heads at Whole Foods, I came up with a pretty good refrigerator pickle recipe. I've made pickles before, but I've struggled with the perfect brine solution. Last night's invention had the right blend of saltiness, sweetness, and tartness. It's a flexible recipe so if you try it, feel free to add more sugar or less salt. I like my pickles salty, so my ratio pleased my tastebuds.