Pickles are a deli staple. My favorite pickle memory is my then two year old son scarfed down a whole tray of sliced pickle spears in a Chicago deli while we waited for our sandwiches. He finished the small tray and looked up at us and asked if there were more- truly a sour tooth.
In any event, having always been a fan of pickled veggies I was delighted to come across a recipe in Michael Ruhlmans masterful tome Charcuterie: The Craft of Salting, Smoking, and Curing. This first batch turned out a bit on the salty side so I am soaking them in fresh water for a day or two to knock down the salt content. But having said that this is one of those cooking projects that requires only patience.
More after the break.