What isn't better pickled? And why don't more people ask themselves that question?
Kosher dills, bread & butters, sweet gherkins, or cornichons -- the appearance of those jarred delights is a certain sign that summer has arrived. That being said, too many people limit themselves to cucumbers alone. Even the most adventurous pickle mavens end their pursuit in the world of vegetables -- a couple cloves of garlic here, a handful of carrots there.
What they might not realize is that fruits, as well, make delightful candidates for vinegar baths; the sweet and sour result ends up as a delightful addition to both sugary and savory preparations alike.
One of my favorites is the pickled freestone peach, well spiced, more than a bit sour, and addictively delicious. Believe me; you'll wonder how you ever lived without them.
