I’ve had a crazy week. Not just busy, but kind of awful to tell you the truth. Not to brag. And I can tell by looking in my refrigerator exactly what kind of week I’ve had. If life has become unmanageable, my leftovers appear as sad clowns to me instead of gorgeous editing opportunities for creativity. I start to lament the lack of crappy junk food I used to stock, wishing I had some frozen bullshit to throw in a microwave I haven’t owned for 12 years. And worst of all, I have forgotten to look in the vegetable drawers and the goods in there give me a sad flaccid and lifeless stare, a kind of produce ennui that fills me with a dark guilt. I get my vegetables because they are gorgeous, and in my terrible week, I have squandered their potential in a dark drawer, a careless oaf floundering in the world. Although I have done some learning: One incredible skill I picked up is that a gal can hack off the bottom of a vegetable, put it in water, and in a couple hours, the thing has its swag back like a total baller. IT’S TRUE!!!! You can return your wilting veggies to their glory!
Anyhow, yesterday I visited my veggie drawer and found a cucumber that was past its prime, but by no means unusable. I quickly rescued it from the drawer before any more damage could be done to the innocent succulent little beast. I love cucumbers. And I love pickles. But I didn’t have a ton of time so I dreamed up a quick pickle on the spot and in about 15 minutes, we had the perfect garnish for veggie tacos.
Unexpected, tart, and fragrant, these pickles really sing. The batch I made last night didn’t make it through dinner so I woke up this morning and made another batch for y’all. They will probably stay good in a mason jar in your fridge for about a week. But they won’t last that long.
1/4c white wine vinegar
1/3c rice vinegar
3 cloves garlic, diced
3/4t cardamom seeds
1t coriander seeds
1/2t white peppercorns
Peel your cucumber, then cut it up into quarters lengthwise. Dice across into small slices so they look like miniature watermelon slices. Put them in a bowl. Dice your garlic (or use a press) and add it to the bowl. Put your vinegar and your spices in a tiny pot on the stove and bring to a full boil. Take it off the stove and while hot, pour over the cukes and garlic. Let it all sit for a few minutes until room temp. Then put it all in a pint mason jar and chill.
Enjoy. And congratulations on saving your cucumbers gracefully. I assure you they are honored to make such divine little pickles.