Extend the growing season long past its peak when you pickle or can your summer vegetables. Pickles (and not just cucumbers: we’re talking radishes, onions, zucchini, okra, watermelon rind, green beans, and beets too) add the finishing touch of piquant perfection to sandwiches, burgers, grilled meats, salads, cocktails, and more. And a shelf stocked with canned tomatoes will keep you in delectable pasta sauces and soups well into the winter.
This is a great pickled "vegetable" to keep in the fridge for sandwiches and salads. The recipe can be halved if desired.Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin.
Cubes of smoky, buttery belly lox are pickled in a sweet-sour-salty brine to make this appetizing classic, which can also be purchased ready-made from Russ and Daughters. Pickled lox and onions are delicious served with some of the brine or removed from the brine and accompanied by sour cream sauce. Recipe courtesy of Russ and Daughters.