When it comes to making pickles, I often think big: pounds of produce, half-gallon jars for fermenting, multiple batches of quart and pint jars for canning, and hours spent cleaning, preparing, and processing. But when it comes to eating pickles, a few often go a long way: a couple of Definitely Dilly Beans in a Grilled Tomato Bloody Mary, a few slices of Better Bread-and-Butter Pickles to serve with or stuff in Gorgeous Grilled Cheese, a handful of Cumin-Spiced Zucchini Refrigerator Pickles to accompany Indian dishes.
As I’ve already shared this month, some pickles are best in both small batches and small doses. This makes them ideal condiments to pack quickly and easily into small jars, store in your fridge, and dip into as needed. Two I always try to have on hand are pickled garlic and nasturtium “capers.”
Learn to make Pickled Garlic and Pickled Nasturtium Seeds