I don’t like pickles.  For some reason I lump them together with blue cheese and really “good” brie as things that taste like rot.  This is absurd and I know it– I’m just really, really sensitive to bitter things.  Jon is always amazed when I complain about things that are too bitter.  Anyway, only 6 short years ago I hated olives and now I could eat green olives like popcorn.  Perhaps having Jon make pickles will change my mind, he did get me to convert to the olive after all….

Jon riffed on Alton Brown’s pickling recipe (and I was just the pretty assistant who photographed)– he cut the cucumbers into wedges instead of letting them soak for hours and used a lot of garlic and dill.  Oh, and he ditched the champagne vinegar.  The whole process, start to finish (excluding the cooling time) took about 30 min.  Of course, we haven’t tasted them yet so I can’t say if it’s okay to just make up your first pickling recipe as you go a long.

I promise I’ll report when we’ve let them turn from soggy cucumbers into actual pickles.  If they taste for-real (and not like soggy rot wedges) I’ll get the proper recipe.  I imagine Jon will be making pickles a lot if we discover it takes less than 20 min.

Hopefully they’ll turn out well– I’d like to get over the aversion to pickles that I feel.  If my sweetie can’t make pickles that I like I fear nobody can.