Pickles & Politeness Never Go Out of Style
We like to break the rules, but knowing when it’s the right thing to do and when it’s not is key. A few generations ago, you would never arrive on the doorstep of a friend’s brunch or dinner party without a thoughtful gift in hand. Things are different now. Today, it’s fine to lean on a decent bottle of wine or a bouquet picked up on your way there to say thank you. These nice gestures are always appreciated, but since everyone does the same thing, they’re not very special. Enter the homemade hostess gift.
The term may seem dated and a bit sexist, but thanking someone who’s cooked for you is absolutely of-the-moment. Nurturing friendships and being polite never go out of style, so make it meaningful by giving some of what really matters – your time. (After all, it’s not really the thought that counts, it’s the follow-through.) Plan ahead and make one of our quick pickles. Cured overnight in the fridge, they’re crunchy, fresh and fun, and much easier than you’d think. And they never disappoint.
What’s great about pickles is that they don’t have to be fancy to be impressive. Neatly stacked in a jar, they look way more complicated than they are so you immediately get extra credit. It’s actually a pretty simple process. Slice fresh veg, layer with herbs, spices and salt, bathe in vinegar and refrigerate. Let them sit while you sleep and wake up to jar of versatile deliciousness. Bring them to brunch to garnish a pitcher of homemade Bloody Marys or put them out with bread and charcuterie to start things off. Better yet, eat them with your fingers standing in front of the fridge with the door wide open. They truly work for any occasion. If you choose to bring them as a gift for your host, here’s the general etiquette: while you may want to dive right in, it’s best to let her – or him – decide whether to share or to stash them for later. Don’t worry. Your pickles will be enjoyed no matter who, when or how they get eaten.
Here are three variations – we just couldn’t decide which was best so we bring them all. And why not. It’s finally spring and everyone’s starting to come out of hibernation and hang out more. Make a double, triple or even quadruple batch and keep some on hand for the impromptu stoop parties that are about to start happening.
- 5 cilantro stems (the prettiest of the bunch)
- 3 two-inch sticks of peeled ginger
- 3 scallions, white and light green parts only
- 1 large clove garlic, sliced
- 1 dried red chile
- About 2 cups carrot sticks
- ¼ teaspoon black peppercorns
- 1 teaspoon salt
- About 1 cup rice vinegar (enough to fill jar)
- Drape cilantro inside jar.
- Place dried spices in bottom of jar and arrange vegetables so that they lean against cilantro and show off.
- Carefully pour in vinegar leaving ½” of headspace.
- Tap jar on table or run a chopstick around the edge to release trapped air bubbles.
- Tighten lid and place in fridge overnight or longer (flavor deepens the longer they sit).
GET CHEFFY
Taste the brine to make sure it’s where you want it. If you need vegetables to pickle faster, dial the vinegar up or cut the veg in smaller pieces.
- For the pickles:
- 4 sprigs dills
- 1 cup sliced cucumbers, about 2 small Persian
- ¼ cup small cauliflower florets, cut to ½”
- 1 tablespoon carrot slices (use smaller end of carrot)
- 1 large garlic clove, sliced
- ¼ teaspoon yellow mustard seeds
- ¼ teaspoon black peppercorns
- ¼ teaspoon dill seeds
- For the brine:
- ¾ cups white vinegar
- ¼ cup water
- 1 tablespoon sugar
- Bring vinegar, water, sugar and salt to a boil in a small saucepan. Remove from heat and set aside.
- Measure spices into jar.
- Spread a layer of cucumbers on top of spices, cauliflower next, then garlic, carrots and back to cucumbers. Order doesn't matter, do what you think looks best.
- Pour brine over vegetables leaving ½” headspace.
- Tap jar on table or run a chopstick around the edge to release air bubbles.
- Cool to room temperature.
- Tighten lid and place in fridge overnight or longer (flavor deepens the longer they sit).
- 3 springs of thyme
- 2 cups small cauliflower florets
- 1 large clove garlic, sliced
- 1 small pinch red pepper flakes
- ¼ teaspoon black peppercorns
- ¼ cup sliced onion
- For the brine:
- ¾ cups white vinegar
- ¼ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- Measure dried spices into bottom of jar followed by garlic.
- Place thyme in jar so stems rise up the side.
- Add onions and then cauliflower using them to hold thyme in place and look gorgeous.
- Bring vinegar, water, sugar and salt to a boil in a small saucepan and remove from heat once everything has melted.
- Pour brine over vegetables leaving ½” headspace.
- Tap jar on table or run a chopstick around the edge to release trapped air bubbles.
- Cool to room temperature.
- Tighten lid and place in fridge overnight or longer (flavor deepens the longer they sit).
Wrapping doesn’t have to be expensive or perfect to be beautiful. We keep it casual with a soft linen napkin and some budding twigs from the garden. Use this look as an excuse to start a napkin collection in the back of a drawer and as a reason to stop at spring-cleaning garage sales as they pop up in your neighborhood. The season is full of possibilities.
