1. Sandwich season is upon us, and it’s imperative to have a stash of pickles on hand, which make nearly all sandwiches better, from assemblies as simple as sliced deli turkey and Swiss cheese to more whimsical combinations with roasted sweet potatoes and ramp aioli.
  2. There’s nothing wrong with store-bought pickles, but it’s fun to know how to make pickles from scratch, and, as with the aioli, the process couldn’t be easier. This is essentially the only pickle recipe I use. It comes from David Lebovitz, and I first used it to pickle radishes, but I’ve since used it to pickle turnips, kohlrabi, sliced bell peppers and fennel, cauliflower, broccoli, watermelon radishes, carrots, onions, shallots, ramp bulbs … you name it. Are you ready to pickle? Gather your raw vegetables: carrots and onions are a nice combination. Slice them thinly: In a small saucepan, combine 1 cup water, 1 cup vinegar, 2 teaspoons kosher salt, and 2 teaspoons sugar. (Scale recipe up or down as needed.) Bring to a simmer. Meanwhile, pack vegetables into a large jar or a few small jars. Pour brine over top. Let cool briefly (or to room temperature), then stash in the fridge. 5 from 9 reviews

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