Remember those pickles? Well I brought most of them out to Southampton this past weekend and they were a huge hit. I even got a thumbs up from a self-proclaimed product of a pickle family. So when I got home and had a few of those salting cucumbers remaining, I was excited to throw them into anything and everything.
I’m a crazy pickle fanatic. I could eat them on pretty much anything. But I often forget how good they are, finely diced in sauces; particularly in tartar. So with a small carton of greek yogurt, a few diced pickles, paprika, oregano, and a bit of diced poblano in hand, I was able to make an awesome condiment for this pan seared salmon.
I’ve got a bunch more weeks of the CSA remaining. Which can only mean one thing. It may be time to pickle some tomatoes a la Ben’s Kosher deli. Haters beware!