Hence, Quick Pickles! You’ve heard of the kind...overnight pickled veggies that taste just like the long-stood, pressure “canned” variety. With a catch! What I love about quick pickles is that you literally know how they turned out within 24 hours. As a single gal that works a lot lot and lives on a budget (that is not a complaint, btw!), I would be pretty sad to spend my dollars on the goods only to find out after 3 weeks or months or years or whathaveyou that my pickles, well, suck.
Break it to me short and sweet, people.
Little did I know until recently that pickles are actually pretty good for you, too. I’m not swearing by my childhood standard anymore, of course, but good, organic veggies pickled in the right stuff (I love Braggs Raw Apple Cider Vinegar) can provide you with all sorts of antimicrobials that aid in digestion, Vitamin B produced by lactic acid bacteria, and more.
I also really love the versatility of pickles. They’re easy to keep around because they don’t go bad quickly. The pairing of them cold over a hot dish is divine. And they can be used in a thousand different ways. When I first made my Lavender Peppercorn Pickles, I found that the flavor could best be detected when paired on a whole wheat tortilla with some relatively mild flavors- avocado, classic hummus, and some thinly sliced bell pepper. It was the simplest lunch, but the pickles truly shone through. They were the star, and I proceeded to make that wrap three days in a row until I was out of hummus. Thankfully I still have sooooo many pickles because of this blog post!
BACK TO PICKLES!
So last week I attempted my first overnight pickles. My angle? Lavender Peppercorn Pickles! It seemed truly appropriate in light of The Lavender Lunchbox, and I had been looking for a unique way to use the dried lavender I had on hand. Years ago I had a Lavender Shortbread at a delightful cafe in Chicago - The Bourgois Pig. Amazing. - and I’ve been daydreaming about it ever since. But when flour is involved, I do try to steer my ego aside and follow recipes, so in light of my playful mood this day I decided to use the lavender in pickles instead. That, and it sounds so fun!
Lavender Peppercorn Pickles!
Confession: my recipe was initially a little lacking. I under-seasoned for sure, so you could taste the vinegar, but not enough lavender or salt or...peppercorn. So I came back today to recreate! And also, I threw in a couple more flavor combos just for fun. I’m so excited to share with you my first blog-inspired recipes. And this time, they’re worth making over and over again.