A pickle that bites back
We just picked another load of cucumbers and I knew exactly what I was going to do with them. There are so many ways to pickle cucumbers, but we have our favorites. Besides the classic deli-style dills, we like this spicy “Cajun” version that’s packed with hot red peppers, red onion, oregano, chili powder and a bevy of other spices. You may just have to empty out your spice cabinet for this one.
The cukes ferment in their spicy brine for just a few days before resting in the fridge. They make a great display on the kitchen counter. For a full description and recipe, visit this previous post. For some reason, our picky daughter loves these pickles best of all. I think you’ll like them, too.
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
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