I am certainly no one to give weight-loss advice. While making a feeble attempt in that direction, however, I have rediscovered the snacking potential of the pickle, in all its variety, and the efficacy of the refrigerator pickle in particular.
It may be that not everyone sees pickles, as I do, as a guilty pleasure. I'm pretty sure I acquired this lucky mental quirk in childhood, because my mother doled out pickles as if they were, well candy, or something-tiny bits as a condiment only- no big juicy half sour dills to munch on until I was a college student, in charge of my own supplimental groceries. And I just love the sour side of the human taste apparatus, however it works.
If you make pickles as a preserving technique, you must be careful following established recipes and vinegar blends- because degrees of acidity can be the difference between pickles and damp, rotten veg in jars. Short term refrigerator pickles, however, can be messed with to our hearts' content, because the cold will keep them fresh, and we will eat them all up in short order, regardless. An additional bonus of superior crispness is included.
So, while I wait on the appearance of plums for my main preserving project of the summer, I'm thinking I'll go crazy with quick pickles, and try out some new ones. What you see here are pickled sugar snap peas. You will probably think that I am demented, since clearly fresh raw sugar snap peas cannot be bested. Also, they aren't half bad cooked simply. But the fact is, I went a little overboard at Costco- as I still tend to do- I'm so taken with the place, only recently opened nearby. It was perfectly arranged to unleash the greedy pig within me. so, I bought this huge bag of the stuff, having somehow forgotten, temporarily, that I am only one person, and that cats do not eat snow peas much.
I couldn't let my snowpeas go limp; something had to be done. These pickles are actually so good that I am going to make more on purpose. Changed around some from the original in epicurious , this recipe makes a quart of sugar-snap pickles.* My changes were that I used rice-wine vinegar, rather than the white, and Turkish roasted pepper flakes, instead of the whole dried peppers. Also, smaller jars. Make sure you let the liquid cool completely, before pouring it over the peas, and that you wait the full 2 weeks to open the jar(s).
Wednesday is my first CSA farmbox of the summer. I'm going to pickle a lot of that stuff, and then eat the results like potato chips.
*Please note that I have refrained from titling this post "Refrigerator Pickles are a Snap". I hope this will dissuade you from judging the actual title too harshly. At times the demon cornball within will not be denied.