Friday, October 25, 2019
Thanksgiving is a month away. Now is a good time to send out invitations, assemble favorite recipes and make pickles.
Pickles are delicious anytime of the year. For Thanksgiving they are especially good. Their crunch and acidity counterbalances the deliciousness of gravy, mashed potatoes and roast turkey.
For Thanksgiving I always make two kinds of pickles. Kosher dill pickles and Moroccan-style pickled vegetables. Kosher dills should be made a few days before served. Moroccan-style pickled vegetables should be made two weeks ahead. They will keep, sealed in a jar, refrigerated for as long as a year.