If you know us, then you know how much we love our pickles. At the beginning of the pandemic we made it a point to stock our refrigerator with all kinds of pickles because we didn’t know what to expect. The thought of going outside scared us, especially living in such a densely populated city such as New York, so we became little experts at pickling and freezing
vegetables.

For us, pickling had to be simple, so we stuck to a very simple vinegar, salt and garlic recipe. No matter what we were pickling, those three things went in. It didn’t take very long to get the ratios right because it was kind of hard to mess it up, so we won’t spend much time on that. All you need to do is submerge your food item completely, add a few cloves of garlic and a little
salt to taste. You can also eat the pickled garlic as well, it is not just for flavor. And thats it!

Right now we want to focus more on fresh pickles that need to be consumed in less than two weeks. Today’s choice is the cucumber. Fresh cucumber pickles can be used in many ways. It can be a condiment, a snack, a topping for salads or it can be thrown into a sandwich. Wherever
your imagination takes you, just go with it. You might just surprise yourself. These are so ADDICTIVE!!! I sometimes dream about them and call them my fake Oiji because I am ADDICTED to Oiji which is a type of Korean kimchi made with Korean cucumbers.