I think of pickles as part of what I call my prepared pantry–things that keep and are fabulous to have on hand to flavor dishes or round out a meal. They take a little time to make unlike typical pantry items that are purchased, but they are so wonderful to have at the ready.
I like to always have kimchi , some sort of kraut (like the red kraut with cumin and mustard seed (above) around as well as quick-pickled red onions. Those are my two stand by’s but in summer I’ll make quick-pickled zucchini or cucumbers or salad turnips as well as bread and butter pickles for winter eating. These pickled jalapeños and carrots (escabeche) are also a perfect condiment for many Mexican dishes.
