In our August sandwich feature, we offered a solution to your sandwich topper blues: pickle it. Pickling infuses a layer of salty and sour goodness to your fresh produce, adding that little extra oomph to any meal – especially sandwiches.
You can pickle all of your farm-fresh veggies, using recipes such as this one for pickled red onions from The Tap Room’s Andy White or this one for pickled white asparagus from Monarch’s Josh Galliano. Once the weather turns a bit cooler, try out this recipe for pickled pink radishes or David Lebovitz’s recipe for pickled carrots, which incorporates fennel seed, garlic and bay leaves. Feeling adventurous? Try this recipe for pickled grapes, which adds red onion, mustard seeds and cinnamon to this sweet fruit.
Let the pickling begin!
This article appears in Aug 1-31, 2010.