Sweet Bread and Butter Pickles are my favorite kind of pickle. These little beauties are so good that I ate an entire jar shortly after they’d all been processed.
We meant to make honeydew gazpacho, but we think this actually may be cantaloupe gazpacho. The exterior of the melon certainly looked distinctly honeydew-like, but the inside looks and tastes like cantaloupe, so we’re just acting like that’s what we meant to make all along. This is great served alongside fish tacos…
The first radishes of the season are ready to eat! And what lovely timing, because the crisp, slightly earthy bite of radish goes so nicely with a warm summer-y evening. In this simple salad, the thin, spicy slivers of radish contrast against the soothing crispness of cucumber, and a tangy-sweet rice vinegar dressing gives it all a slightly pickled effect.
The idea for this cocktail was inspired by the warm summery weather Seattle’s been enjoying, plus the beautiful green tarragon growing in our herb bed. After a long day at work, nothing’s more refreshing than an evening spent in a garden oasis drinking cooling muddled cucumber with a little gin and tarragon.
The whole reason we started our blog three years ago was to document how to make pickles. Every year, we wonder: What kind of vinegar did we use? How much salt is in the brine? So, we started a blog to track our pickling process. We recently looked back at that first blog post and realized a) we’ve come a long way since then, and b) it appears to be missing a good deal of pertinent information. So, here’s the updated version.