Mark’s Latest Obsession: Pickles
I don’t like “real” pickles, vinegared and jarred, the kind that will last on your shelf for a year. I like—and I know these are popular on our site, and elsewhere— simple salted pickles.
Cucumbers
Ubiquitous in salads, cucumbers—actually a fruit—come in many varieties, but these are the most common: the big cucumber with dark green skin in every grocery store; the long, slender hothouse or English cucumber or similar but tiny Persians; and the small, light green, nubby-skinned Kirby, most often used to make pickles.
Preparing: If you can only get waxed or oiled cucumbers, always remove the peel; otherwise peeling is optional. Halve the cucumber lengthwise and use a spoon to remove the seeds if they are large. Consider salting to remove excess water if you’re looking for extra crispness or less bitterness, or if you’ll be cooking the cucumber.
Best cooking methods: best raw or pickled. Cucumbers are rarely cooked, though sautéing in butter or oil can be a nice change, especially if they’re less than perfect.
When are they done? When they’re as crisp or tender as you want them; check frequently because they’ll get tender fast.
Other vegetables you can use: celery, jícama, fennel; almost any vegetable can be pickled
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