Make a jar of pickles you will still be eating next week
“A first pickle looks too easy to be worth it, right up until you open the jar days later and it is properly sour and yours.”
The Recipe
- Buy something firm and in season from the nearest market: cucumbers, radishes, beans, chillies, whatever is cheap and good.
- Make a simple brine of vinegar, water, salt and sugar, and pack it hot over the vegetables in a clean jar.
- Label it with today's date and put it away.
- Open it no sooner than three days later and eat some with the plainest thing you can find.
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