I think that Kenya gets his love of pickles from my side of the family, although my husband argues it’s a double gene since he fondly recalls times spent as a kid on the Lower East Side of New York picking his pickles from the wooden barrels of his father’s favorite pickle man. My mother and I are both obsessive pickle eaters whether they’re made from cucumbers, okra, carrots or pretty much any other veggie. My husband and I are also big fans of Japanese pickles, or oshinko, which are totally unique.
I’m all for buying jarred pickles, but recently I saw lemon and pickling cucumbers at the farmer’s market and it inspired me to make my own weelicious pickle recipe. There are tons of herbs and spices you can use to make pickles, but I prefer classic and simple. This mix of fresh ingredients produces a pickle with just the perfect amount of flavor and zip that kids seem to love, and have quickly become Kenya’s Favorite Pickles.
Now, every time I open the refrigerator pickles are the first food that Kenya seems to want. Luckily I made plenty — you’d think we were going into business. And they stay for a long time in the fridge, so whether you try them on day 2 or day 30 of their pickling process, they’re just as delicious.
Photo by Maren Caruso
Kenya's Favorite Pickles
- 1 pound vegetables ( I used carrots, lemon cucumbers, green beans and pickling cucumbers, but you could also use cauliflower, celery, green tomatoes, jalapenos or okra)
- 1/4 Cup kosher salt
- 1 Tbsp agave nectar
- 1 Cup Distilled White Vinegar (you could also use champagne or white wine vinegar)
- 1 Cup water
- 4 Garlic cloves
- 6 Sprigs of Dill
- 2 Bay Leaves