You know me. I cannot just share a recipe and leave it at that. Because these pickles, you should know, are incredible, yes. But what is even more so incredible is that, on a Friday afternoon, I became a new version of myself:
I became one who pickles. I am officially a pickler! What?
I do not try new things, typically. It’s not an official rule; it’s just that I will always make the decision that offers more comfort (I know, this is always the worst idea), and new things can bring discomfort. Mostly.
And yet, occasionally, the new thing seems do-able. It seems like it cannot possibly fail, and look, when the reward is pickles and the cost is ten minutes and some mini cucumbers from your garden, the decision just kind of makes itself for you, you know?
And so, the pickle recipe that made me a pickler, courtesy of my friend Shannan:
This recipe is a bit of a pickling gateway; you have been warned. I am pickling everything in my kitchen – green beans, cauliflower – and I am three good decisions away from just pouring this concoction directly into my breakfast eggs and calling it dessert.
To become a world traveler, you must only buy a plane ticket. To become a writer, you must only write. And to become a pickler, you must only grab a ball jar to fill.
Here’s to reinventing a small part of ourselves – with every choice we make, with whatever we can find in the garden.
(Just add vinegar.)