I came back to the office on Tuesday; I’d worked from home Monday because my subway line was still on limited service Monday morning, as the MTA cleaned up after the hurricane, and I opted not to fight the crowds. I thought I’d mark the occasion by bringing in most of the cookies I’d made on Sunday, and also brought in two jars of my pickles: one jar of regular dills and one jar of hot-pepper dills.
I opened the regular jar and ate one of the pickles before announcing their presence to my co-workers, just to make sure something hadn’t gone horribly awry. (”Are they supposed to taste like oven cleaner? Is that a thing?”) They’re very sour; it’s only been three weeks since I canned them, and I think they might mellow slightly in the next few weeks as the flavors continue to blend. But they’re dilly with a pepper and cumin undertone, and reasonably crunchy except for the seedy middle part. You can taste the garlic. I was pleased.
Later in the day I thought I’d snap the pictures here, and used the fork to hold one of the hot-pepper dills out of the brine. Once I’d finished shooting, I ate that pickle, my first taste of that variety. Wow. That is a pickle that challenges you. That is a pickle that walks up to you and thumps you on the chest to get your attention. It’s got all the sour punch of the regular dills, with a slow-burning fire coming in after the initial taste. If you don’t like hot or sour food you’d probably hate it, but I was thrilled.
A number of my co-workers were pleased too; I may have converted at least two to pickling. (There’s still time! There are still cucumbers and celery and other good things in the Greenmarket!) Those who weren’t into pickles enjoyed the cookies. Judging from the paucity of crumbs left by late afternoon, nobody was bothered about the fact that the cookies weren’t magazine-pretty.