I love pickles, could eat them all day. Seth hates them and won’t let me near him for pickle kisses.
It’s still been kind of warm/muggy (for San Diego) lately, which is when I crave salads the most. Last night I just wasn’t feeling my usual all veggie filled salad, so I used random things in my fridge, and I loved my salad!
Smoked Pork and Pickle Salad
- Butter lettuce
- Diced red onion
- Cut up smoked pork (we have a ton from our inaugural smoking)
- Grilled garlic (also leftover from a big batch I put on the grill)
- Fresh pickles
- Tessemae’s Zesty Ranch dressing
- Sprinkle salt/pepp
What do you do when you have endless amounts of monstrous sized zucchini that seems to never end? Make zucchini everything. San Diego Gardening Problems right there.
I searched for a pickle recipe that seemed fairly easy, since it was my first time making them. I also preferred to not have to go through the boiling of jars, canning process at this point, and the apparently famed pickles from Zuni Cafe in San Francisco kept popping up, so I decided to give them a go! You can see the recipe I followed here: Zuni-Style Zucchini Pickles. I’ve never been to Zuni Cafe, but now I want to go.
They’re great just to eat, use as toppers; on burgers, with eggs, plain as a snack, etc. And, they keep forever 🙂
Tip: the turmeric will stain your hands yellow, if you mix with your hands, so wear gloves!