I love pickles. Actually, I love anything pickled….carrots, cauliflower, zucchini and especially red onions. If you take a peek in my refrigerator, you will always find a mason jar of something pickled that is homemade. Lana makes luscious pickles, especially from zucchini, and I love to make pickled red onions.
They are the perfect bright condiment that adds a sweet, sour and zesty tang to a multitude of dishes. In just half-an-hour, you can have a crunchy splash of color on your dinner salad, tacos, potato salad, sandwiches and quinoa, even your Sunday Night Roast Chicken or a grilled flank steak. They last for weeks in the fridge, so you always look like a culinary hero when you pull them out and say “voila”, and no one would know how truly simple they were to make. (They’re even nice on a cheese platter too.)