Lately I've been dreaming about relishes, condiments, toppers, cheese tray accruements and the like. Quick pickles--or refrigerator pickles--are a great way to bring some zing to seasonal flavors and then, of course, they can be used in any number of ways. I've become more adventurous with pickling different ingredients this year (I'll credit that to a newly discovered love of shrub cocktails!) and so I decided to quick pickle a batch of gala apples that just came into season. I chose balsamic vinegar because of its sweet syrupy flavor from pressed grapes. Side note: the first time I had really great vinegar was at Olive & Co. in Oklahoma City whose focus is procuring premium olive oils and balsamic vinegars from small-producers. It was the first time I had considered oil and vinegar in the same way that I look at coffee, spirits, chocolate, or even ice cream (hellllo Jeni's!). I had heard that real balsamic vinegar had such a nice sweetness to it that you'd want to pour it over ice cream. It wasn't until that tasting experience that I agreed and now I find myself craving vinegar regularly. The juniper berries in these pickles bring in soft citrus and floral flavors, with a piney-woodsy flavor from the rosemary and spice from the black peppercorns. If you have a hard time tracking down juniper berries, check in the bulk section at your local natural foods store. —Chase the Flavors
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