There’s been a dip in the temperature lately. Mums are starting to show up on porches. Acorn and butternut squashes are taking over the market tables. I had an uncontrollable urge to make white bean and ham soup the other day. Yep, it must be close to autumn!
But I’m not ready for summer to be over yet… I just got a bunch of heavenly smelling nectarines and some golden raspberries (I think they will become a galette soon). And last night, I made some FANTASTIC refrigerator pickles! They are sweet, tangy, crisp, spicy, sour… just an explosion of wonderful flavors and textures. Please do try them, especially if you’ve never made pickles at home.
1 red onion, halved and sliced into half-rings
6 pickle cukes (or a couple big ones), sliced
1 tsp. mustard seeds
1 tsp. turmeric
1 tsp. celery seed
1/2 tsp. red pepper flakes
3 cloves garlic, thinly sliced
1/2 cup white sugar
1/2 cup kosher salt
3 cups white vinegar (or enough to cover the veggies)
Mix together into a microwave-safe bowl and microwave on high for 3 minutes. Stir and microwave again for 4 minutes.
Carefully remove, cover and pop into the fridge.