Get into a pickle with piquant treats to lift a summer lunchAn entire shelf of the fridge is home to the sour and the salty: fat-bellied jars of sliced pink onions in vinegar; thin coins of skinny cucumbers with soy and ginger; blackberries in a marinade the colour of beaujolais. Each jar is a testament to my love of the piquant. There is very little summer food that isn’t improved by a spoonful of something sour. The cucumber with dill and mustard seeds served with a wedge of cold salmon; the crunch of a radish with a scoop of rose-pink chicken liver pâté or perhaps rhubarb that has been steeped in red wine vinegar and black peppercorns with the glistening fat of a grilled pork chop.There is very little summer food that isn’t improved by a spoonful of something sour Continue reading...
https://www.theguardian.com/food/2020/jul/12/nigel-slater-recipes-pickled-gooseberries-mackerel-tartare-and-tomato-pickle